Savory and Sweet Pineapple Cheese Ball

CHEESEBALL. HAVE YOU EVER CALLED SOMEONE THAT or gasp, been called a cheeseball yourself? Silly, corny, cheesy, goofy.

I think of the Cheese Ball itself to be rather cheesy--middle brow, 1960's suburbia cocktail party,

Be that as it may, I love cheese balls. There are so many varieties and they beckon fun and creativity. Shapes can be altered, cheeses varied, decoration ideas are endless. Try forming one into a cone and roll in chopped parsley to make a Christmas tree, which can be decorated with roasted red pepper and green olives. How about one with smoked salmon, formed into a fish shape with sliced almonds for scales. Or make one with blue cheese, roll in walnuts and serve with pear slices. Try rolling your ball in smoked paprika or coarsely ground black pepper.

This is my favorite cheese ball. I adore the flavor combination of sharp cheddar cheese and pineapple. The red bell pepper and scallions add dimension and the crunch of the toasted sliced almonds gives the perfect bite.

With crackers and crudites, I could happily eat this as a meal.

Savory and Sweet Pineapple Cheese Ball
8 ounces cream cheese, room temperature
8 ounces sharp cheddar cheese, grated, room temperature
1/4 cup finely chopped red bell pepper
2 - 3 scallions, sliced
1 cup chopped, fresh pineapple (or canned, unsweetened)
1/4 tsp. (or more to taste) cayenne pepper
1 1/2 cups toasted, sliced almonds

Beat the cream cheese, cheddar cheese, bell pepper, scallions, pineapple, and cayenne until blended. Cover and refrigerate for 30 minutes. Shape into a ball; roll in sliced almonds. Cover and refrigerate for several hours or overnight. Serve with crackers and crudites.