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As I’ve mentioned before, I occasionally like to rummage through my
mother’s recipe box. I decided to do that last
week and came upon a recipe for pineapple cheese ball written in my late
aunt’s handwriting. This seemed like the season
for it and it sounded refreshing. Her version of this cheese ball called for
green pepper. I like green pepper, but I wanted a little more zing, so I
substituted the green pepper with pickled jalapeños, and that made a world of
difference! This is one of those simple hors d’oeuvres that often goes
unnoticed. It looks like nothing special, but the flavor is bright and
tropical, with a nice amount of heat. If you are a fan of afternoon tea, this
makes an excellent sandwich spread, particularly on a heavily seeded, nutty,
whole wheat bread.
Pineapple Cheese Ball
2 8-oz. pkg. cream cheese, room temperature
1 14-oz. can crushed pineapple, drained
2 c. toasted pecans, chopped, divided
2 Melissa’s
pickled jalapeños, seeded, stemmed, and minced
1 t. seasoned
salt
Beat cream cheese until smooth. Add pineapple, 1
cup pecans, the jalapeños, and seasoned salt. Beat until combined. Form into a
ball and roll in remaining cup of nuts. Chill overnight. If you want something
a bit sweeter, consider replacing the pecans with toasted coconut.
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