Cheese stuffed pineapple
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 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) |
Directions
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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