Title: Cheese Stuffed Pineapple
Categories: Appetizer Cheese
Yield: 2 Servings

1		Pineapple, ripe
1	pk	Cream cheese (8-oz)
1/2	c	Well-aged Cheddar, grated
1	tb	Chives, minced
1/4	ts	Dry mustard
1	tb	White rum
1/4	ts	Salt (optional)

Cut off the top of the pineapple far enough down so that a wide rim is formed. Scoop out the fruit and chop it fine. Blend together the cheeses, chives, 1-1/2 cups of the chopped pineapple, mustard, rum, and salt. Pile mixture into pineapple shell. Serve with Triscuits, toast rounds or squares. Makes about 2 cups.

From: A Salute to Cheese, by Betty Wason, Hawthorn Books, Inc., 1966.

Shared by: June Hoffman, 8/93

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