Cheese Ball with Pineapple and Toasted Pecans

Grab a luscious block of cream cheese and wrap up the glorious nuttiness of Gruyère with layers of sweet bell pepper, bites of scallion and tangy pineapple – then throw in some toasted pecans and roll it in more. Creamy, crunchy, and savory with only the slightest tinge of sweet – it’s the perfect schmear for your favorite cracker!

There was a time it wasn’t a party until the cheese ball appeared on the buffet. Whether you were hosting groups for bridge or canasta or a lively cocktail party, this classic appetizer was always welcome. And then it wasn’t. The cheese ball slipped off the buffet only to be replaced by the latest in food trends. But now that we’re getting back together with friends, anything comforting with a path to easy entertaining, reminds us that a great cheese ball offers so much to love.

Cheese balls are so easy to make and you can adjust the ingredients to suit your taste. As with most cheese balls this version begins with a block of cream cheese, serving as the palette. Blend in shredded Gruyère, crushed pineapple and toasted pecans plus sweet bell pepper and scallions. Season with lemon scented sea salt and a touch of heat from a dash or two of cayenne pepper.

Some tips. Make sure the cream cheese is at room temperature before you start – then everything will blend in easily and evenly.

Once it’s mixed, gather up the cheese ball forming it into a rounded shape in the bottom of the mixing bowl. Then let it chill for about 30 minutes before rolling it in the toasted pecans, it will be much easier to handle.

I used lemon sea salt, which can be found in many fine food stores or online. If you don’t have it in your pantry or can’t find it you can also add some fresh lemon zest. And make sure the pineapple is well drained so that the cheese ball holds its shape.

The weather is warming up so it’s the ideal time to shake off this “cool” vintage appetizer, pour up a cold glass of Rosé and get ready for a bit of afternoon enjoyment!

Cheese Ball with Pineapple and Toasted Pecans

1 package cream cheese, room temperature, 8-ounces

1 can crushed pineapple, well drained, 8-ounces

½ cup shredded Gruyère cheese

1 cup toasted chopped pecans, divided

2 tablespoons finely chopped sweet bell pepper

1 tablespoon thinly sliced scallion

1 teaspoon lemon sea salt*

⅜ teaspoon cayenne pepper, divided

¼ teaspoon kosher salt

For serving: toasted baguette or crackers

Beat the cream cheese in a mixing bowl on medium speed until light and fluffy, about 1 minute.

Add the drained pineapple, Gruyère cheese, ½ cup of the pecans, red bell pepper, scallion, sea salt, ¼ teaspoon cayenne pepper and the kosher salt. Beat on medium speed until well blended, about 1 minute.

Gather the mixture together into a ball in the bottom of the mixing bowl and chill for about 30 minutes to firm up. Add the remaining ⅛ teaspoon cayenne pepper to the remaining ½ cup pecans.

Spread the nuts out onto a sheet of wax paper. Place the chilled cheese ball on the pecans and roll, pressing them into the sides. Chill for an additional 30 minutes before serving or overnight.

*If you don’t have lemon sea salt, you can use about ½ teaspoon fresh lemon zest and adjust the amount of kosher salt to your preference.

Serves 6 to 8. Serve with toasted slices of a baguette or your favorite crackers.