Ingredients:
- For the pineapple cheese
- 400g goat’s cheese
- 200g tinned pineapple
- 1 tsp maple syrup or honey
- Pinch of salt
- To coat - 75g pistachios, 75g almonds and 75g pecans, toasted and chopped
Method:
- Using clean hands, crush the pineapple into a sieve while straining off the excess juice. You can also pulse the pineapple in a food processor, but make sure to strain it fully first.
- Combine the cream cheese, pineapple, maple syrup and salt using a wooden spoon.
- Refrigerate for one hour.
- Meanwhile, mix the toasted, chopped nuts together in a shallow bowl, and set aside.
- Remove the cheese from the fridge and roll it into 12 evenly-sized balls or bites. Roll each ball gently in the chopped nuts and place them onto a lined baking tray until ready to serve.
- Cover in cling film and refrigerate until serving.
- Best served with skewers as an easy, one-bite canapé.
