Pineapple Cheese Ball
This pineapple cheese ball pairs a creamy garlic-herb filling with a toasted pecan crust. A little jalapeño balances the sweetness of the crushed pineapple.
Servings: 10
Equipment
- Skillet Small
Ingredients
- 16 Ounces cream cheese softened
- 6 Ounces Boursin cheese garlic and herb, or similar brand, softened
- 1 Can crushed pineapple 8 Ounces, very well drained
- ⅓ Cup red bell pepper finely diced
- 1 Tablespoon jalapeño finely minced
- ⅓ Cup green onions finely sliced
- 1 Teaspoon garlic powder
- ½ Teaspoon dried parsley
- ¼ Teaspoon smoked paprika
- ½ Teaspoon kosher salt
- 1 ¼ Cups pecans chopped
To Garnish and Serve
- ¼ Cup fresh parsley finely chopped, optional
- Crackers, baguette slices, pretzels, sturdy chips and/or sliced vegetables
Instructions
- Toast the chopped pecans in a dry skillet over medium-low heat for 4 to 6 minutes, stirring frequently, until fragrant.
- Transfer the pecans to a plate and allow them to cool completely.
- Place the softened cream cheese and garlic-herb soft cheese in a large mixing bowl. Beat with an electric mixer until smooth and creamy.
- Add the crushed pineapple, red bell pepper, jalapeño, green onions, garlic powder, dried parsley, smoked paprika and salt. Stir until everything is evenly incorporated.
- Lay a large sheet of plastic wrap on the counter and spoon the cheese mixture into the center. Use the plastic wrap to shape the mixture into a round ball, then wrap it tightly. Refrigerate for at least 2 hours.
- Combine the toasted pecans with the chopped fresh parsley, if using, on a plate.
- Unwrap the chilled cheese ball and gently roll it through the pecan mixture, lightly pressing the coating onto the surface. Place the finished cheese ball on a serving platter.
- Allow it to sit at room temperature for about 15 minutes before serving so it softens slightly.
- Serve with crackers, pretzels, toasted baguette slices, celery and/or bell pepper strips, or your dippers of choice.
Be careful not to let them burn!
Make sure your pineapple is VERY well drained! I squeeze it in paper towels or a kitchen towel.
Chill it until it's firm and set. It may take longer.
I like to offer a selection of dippers, so people can choose their own.
Notes
Shape through the wrap: Use the plastic wrap to round the cheese mixture instead of handling it directly. It’s less sticky and easier to manage that way.
Press gently: Lightly press the pecans onto any bare patches. Too much pressure can flatten the chilled ball, so be gentle.
Transfer before softening: Move the firm cheese ball onto its serving platter before letting it soften slightly. It’s easier to transfer while it still holds its shape.
Press gently: Lightly press the pecans onto any bare patches. Too much pressure can flatten the chilled ball, so be gentle.
Transfer before softening: Move the firm cheese ball onto its serving platter before letting it soften slightly. It’s easier to transfer while it still holds its shape.
Nutrition
Calories: 353kcal | Carbohydrates: 15g | Protein: 6g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 63mg | Sodium: 367mg | Potassium: 217mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1176IU | Vitamin C: 16mg | Calcium: 79mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
