This savory Pineapple Pecan Cheese Ball was a new recipe to our family, but won’t be going away anytime soon. Serve with crackers for a simple appetizer.
I love bringing homemade cheese balls to a family gatherings. I found this recipe in an old church cookbook and although I love cheese and crackers, I wasn’t too excited about eating this because I thought it was going too sweet.
I was so wrong, though.
This simple pineapple pecan cheese ball does have pineapple in it, but it also has two tablespoons of chopped onion and a dash of garlic salt. That onion and garlic salt turned this into a savory cheese ball rather than sweet. And it was just perfect spread on some sea salt crackers.
Cheese balls are generally made of cream cheese as a base. They then have added fruits, spices, nuts, or diced meats. You can even have a sweet cheese ball made with chocolate chips or bits of toffee and candy.
You can make a cheese ball in 3 easy steps:
What can I roll the cheese ball in besides nuts? You might not like pecans…or you may have an allergy. If so, roll the cheese ball in chopped bacon or pretzel crumbs.
It’s fun to make charcuterie boards and serve cheese balls with a variety of delicious things such as:
One of the best things about this pineapple pecan cheese ball is that it can be made in advance, so no last minute cooking, baking, or reheating as you head out the door to your party. I made mine the day before I served it. It’s actually best if you make it in advance so the flavors have a chance to blend together. And don’t forget to serve it on a cute plate!
A cheese ball should last in the fridge for about 12-14 days, but that will depend on the ingredients that you have in the cheeseball. This version should be wrapped tightly and stored in the fridge.
Yes! You can freeze a cheeseball that you’ve wrapped tightly in plastic wrap for one month. Allow it to defrost completely before unwrapping to prevent any sogginess.