Cranberry Pineapple Cheese Spread
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g sheep cheese
- 300 g cream cheese
- 200 g cheese (Swiss hard cheese)
- 2 chilli pepper (s)
- 80 g cranberries
- 80 g pineapple
- 3 tablespoon pineapple juice
- 50 g walnuts or almonds, - 70
Print Recipe
Pin Recipe Instructions
- Cut the cranberries into small pieces either with a chopping knife or with a food processor. The pineapple, whether fresh or canned, is relatively the same and the halved and pitted chilies are chopped as small as possible in the food processor.
- Chop the sheep`s cheese in an approx. 3 l bowl with a fork, then add the cream cheese and the finely chopped cranberries, pineapple and chillies and stir.
- Grate the Swiss hard cheese with a coarse grater and add it directly to the bowl with the other ingredients and continue stirring. If necessary, add some pineapple juice to make the cheese smoother.
- Keeps in closed containers in the refrigerator for 2 weeks.
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