Admin
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Number of posts : 4171
Age : 66
Location : Texas
Registration date : 2008-10-24
 | | Subject: Cheese Pate Pineapple Fri Nov 07, 2008 3:24 pm | |
| Cheese Pate Pineapple 2 pkg (3oz each) cream cheese2/3 cup prepared mustard2-1/2 lb natural sharp cheddar cheese, grated1 Jar (2oz) small pimiento stuffed olives, drained1 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 blendedAt low speed, gradually beat in grated cheese, to combine wellTurn mixture onto wooden board. With hands, knead until Smooth and pliableRefrigerate cheese mixture until chilled and able to be moldedAbout 45 minutesWith hands, roll mixture into a cylinderPlace cylinder flat on cookie sheet, underside will be back on pineappleMold into pineapple shape, about 5-1/2 inches long15 inches around at widest part, 10-1/2 inches at narrowest partCut olives crosswise into 1/4 inch thick slicesCarefully place olive slices on cheese in straight horizontal Rows, arranging them so vertical rows run on diagonalUsing a wooden pick, make diagonal lines, 1/8 inch deep, Between rows of olive slicesCover with saranRefrigerate, still on cookie sheet, until serving time (Overnight, if desired)To serveWith 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 topSurround with small crackers, for spreadingLet stand at room temperature about 30 minutes before servingMakes enough to spread 180 crackers | |
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