Remember how, when I made this cranberry cream cheese pine cone, I said that I thought it would easily be made into a pineapple and would probably be equally fantastic?
Well, as soon as I got a chance, I jumped at the occasion and decided to give it a try! The test proved to be quite conclusive: I have to say that it worked out pretty good! Of course, I changed the ingredients to match the shape of that new spread and included some pineapple into the cream cheese mixture. To balance the sweetness, I also added some bell peppers and celery, as well as some parsley and old style mustard. I think that it made for a very interesting combination and I wouldn’t change a thing, tastewise.
The only thing that I would change if I was to do it again would be to squeeze some of the juice out of the pineapple, as it made the cheese a little too soft and, as a result, it was a tad hard to get the cheese to hold its shape. I updated my recipe to include that step!
Also, when choosing your pineapple in prevision for this appetizer, make sure to pick one that has a rather small top, unless you want to double or triple the recipe, in which case, you better have a crowd to feed, because a single recipe is already quite generous…
Serve that spread with some nice slices of multi-grain bread, or even a walnut bread, or a variety of healthy crackers.
This is one cheese spread that your guests will remember for sure!