Ingredients
Equipment
Instructions
- In a large mixing bowl, combine the softened cream cheese, well-drained crushed pineapple, green onions, 1/4 cup chopped red bell pepper, garlic powder, and Worcestershire sauce. Beat with an electric mixer until smooth and combined.
- Scrape the mixture onto a large piece of plastic wrap and form it into a thick log. Bring the ends together to create a wreath shape. Wrap tightly and refrigerate for at least 4 hours, or overnight, until firm.
- On a large plate, combine the finely chopped pecans and fresh parsley. Unwrap the chilled cheese wreath and press it gently into the pecan mixture, coating all sides.
- Carefully transfer the wreath to a serving platter. Garnish with a 'bow' made from a strip of red bell pepper and sprinkle with finely diced red bell pepper 'berries'. Serve with crackers, pretzels, or vegetables.
Notes
Tip 1: Ensure the pineapple is drained extremely well to prevent a watery cheese ball. Press it in a sieve to remove all excess juice.
Tip 2: For extra flavor, toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Let them cool completely before chopping and using.
Tip 3: The cheese ball can be made up to 3 days in advance and stored tightly wrapped in the fridge. Apply the nut coating just before serving for the best texture.
Tip 2: For extra flavor, toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Let them cool completely before chopping and using.
Tip 3: The cheese ball can be made up to 3 days in advance and stored tightly wrapped in the fridge. Apply the nut coating just before serving for the best texture.
