Cheese Pate Pineapple

Subject: Cheese Pate Pineapple Fri Nov 07, 2008 3:24 pm

2 pkg (3oz each) cream cheese
2/3 cup prepared mustard
2-1/2 lb natural sharp cheddar cheese, grated
1 Jar (2oz) small pimiento stuffed olives, drained
1 fresh green pineapple frond (just the top, greenery)
In large bowl of electric mixer, combine cream cheese and mustard,
Beat, at medium speed, until well blended
At low speed, gradually beat in grated cheese, to combine well
Turn mixture onto wooden board. With hands, knead until
Smooth and pliable
Refrigerate cheese mixture until chilled and able to be molded
About 45 minutes
With hands, roll mixture into a cylinder
Place cylinder flat on cookie sheet, underside will be back on pineapple
Mold into pineapple shape, about 5-1/2 inches long
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 a wooden pick, make diagonal lines, 1/8 inch deep,
Between rows of olive slices
Cover with saran
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 platter, standing it upright on broadest end
(Flat side becomes the back of the pineapple)
Place pineapple frond on top
Surround with small crackers, for spreading
Let stand at room temperature about 30 minutes before serving
Makes enough to spread 180 crackers