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Recipe of the Month
Pineapple Pecan Cheese Ball
Here is a family favourite, especially in the summer out on the deck:
Pineapple Pecan Cheese Ball, Neil & Deborah Marshall
2 - 8 oz cream cheese, softened1 cup finely diced sweet onion1 can crushed pineapple, well drained1 red bell pepper, finely chopped1 cup finely chopped pecans1 teaspoon fresh minced garlic1/2 teaspoon saltYour favourite hot sauce, few drops2 cups finely chopped pecans or mixed nuts of your choice, to roll cheese ball in later.Mix above together, except for 2 cups of nuts, in a large bowl. Cover and refrigerate at least six hours, better if done the night before. When mixture is very firm, put a large piece of parchment paper on the counter, sprinkle liberally with chopped nuts, gather up mixture in your hands and shape into either one large ball or two smaller ones, and roll in nuts until completely covered. Cover with plastic and keep refrigerated until use. Can be frozen. Serve with crackers and naan bread or vegetables.