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Cheese-Pate Pineapple

ashlyn's picture
  Cream cheese 6 Ounce
  Prepared mustard 2⁄3 Cup (10.67 tbs)
  Natural sharp cheddar cheese 2 1⁄2 Pound
  Pimiento stuffed olives 2 Ounce
  Green pineapple frond 1

In a large bowl, combine cream cheese and mus- tard; with electric mixer at medium speed, beat un- til well blended.
At low speed, gradually beat in grated cheese until well combined.
Turn mixture onto wooden board.
With hands, knead until smooth and pliable.
Refrigerate, cov- ered, until chilled and able to be molded—about 45 minutes.
With hands, roll mixture into a cylinder.
Stand cylinder on cookie sheet.
Mold into pineapple shape, about 5-1/2 inches high, 15 inches around at widest part, 10-1/2 inches at narrowest part.
Cut olives crosswise into 1/4 inch thick slices.
Carefully place olive slices on cheese in straight horizontal rows, arranging them so vertical rows run on diagonal.
Using wooden pick, make diago- nal lines, 1/8 inch deep, between rows of olive slices.
Cover with plastic film.
Refrigerate still on cookie sheet until serving time (overnight, if desired).
To serve: With broad spatula, carefully remove cheese-pineapple from cookie sheet to serving plat- ter, standing it upright on broadest end.
Place pineapple frond on top.
Surround with small crackers, for spreading.
Let stand at room temper- ature about 30 minutes before serving.
Makes enough to spread 180 crackers.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 206 Calories from Fat 137

% Daily Value*

Total Fat 17 g26.5%

Saturated Fat 9.3 g46.6%

Trans Fat 0 g

Cholesterol 55.5 mg18.5%

Sodium 435.4 mg18.1%

Total Carbohydrates 0.79 g0.26%

Dietary Fiber 0.22 g0.88%

Sugars 0.3 g

Protein 12 g23.8%

Vitamin A 11.4% Vitamin C 0.17%

Calcium 33.1% Iron 0.7%

*Based on a 2000 Calorie diet


Cheese-Pate Pineapple Recipe