Description
This Pineapple Cheese Ball is a delightful appetizer featuring a creamy blend of cream cheese, shredded cheddar, and sweet, well-drained crushed pineapple. Coated with crunchy pecans and fresh parsley, this cheese ball offers a perfect balance of flavors and textures, ideal for serving with crackers or fresh veggies at any gathering.
Ingredients
Scale
Cheese Ball Base
- 16 ounces cream cheese, softened
- 1 cup crushed pineapple, well drained
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Coating
- 1/2 cup chopped pecans
- 2 tablespoons finely chopped fresh parsley
Instructions
- Drain Pineapple: Thoroughly drain the crushed pineapple using a fine mesh strainer, pressing gently to remove all excess liquid to avoid a soggy cheese ball.
- Mix Ingredients: In a large mixing bowl, combine softened cream cheese, drained crushed pineapple, shredded cheddar cheese, garlic powder, and salt. Mix well until the mixture is fully blended and smooth.
- Shape and Chill: Transfer the cheese mixture onto plastic wrap and shape it into one large ball. Wrap it tightly and refrigerate for at least 2 hours to allow it to firm up.
- Prepare Coating: On a flat plate, combine chopped pecans and finely chopped fresh parsley, evenly mixing them together.
- Coat Cheese Ball: Remove the chilled cheese ball from the refrigerator and roll it in the pecan and parsley mixture until it is evenly coated on all sides.
- Serve: Place the coated cheese ball on a serving plate. Serve with crackers, pretzels, or fresh vegetables as an appetizer.
Notes
- Ensure pineapple is well-drained to prevent excess moisture in the cheese ball.
- Chilling time is important for firm shaping; avoid rushing this step.
- For added flavor, consider adding a teaspoon of finely chopped green onions or a dash of hot sauce into the cheese mixture.
- Can be prepared a day in advance and stored tightly wrapped in the refrigerator.
