Cheese stuffed pineapple

Yield: 2 servings

Measure Ingredient
1 \N Pineapple, ripe
1 pack Cream cheese (8-oz)
½ cup Well-aged Cheddar, grated
1 tablespoon Chives, minced
¼ teaspoon Dry mustard
1 tablespoon White rum
¼ teaspoon Salt (optional)

Cut off the top of the pineapple far enough down so that a wide rim is formed. Scoop out the fruit and chop it fine. Blend together the cheeses, chives, 1-½ cups of the chopped pineapple, mustard, rum, and salt. Pile mixture into pineapple shell. Serve with Triscuits, toast rounds or squares. Makes about 2 cups.

From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.

Shared by: June Hoffman, 8/93

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