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Prep Time

Prep Time

15 min

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Total Time

4 hr

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Calories per serving


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Ingredients (8)
  • 1 pkg. (8 oz,) cream cheese, room temperature
  • 5 oz. garlic and herb flavored gournay cheese
  • 1 cup DOLE® Pineapple Tidbits, well drained
  • 1/2 cup cashews, toasted and chopped
  • 3 tablespoons dried cranberries
  • 1/2 teaspoon aleppo pepper
  • 1/4 teaspoon kosher salt
  • 3 tablespoons thinly sliced chives
  1. Combine cream cheese and Gournay cheese in the bowl of a stand mixer fitted with the paddle attachment, and mix on medium speed until well combined.
  2. Add one-third pineapple tidbits, half of the cashews, half of the finely chopped cranberries, the Aleppo pepper if using, and the salt. Mix on medium speed until well combined.
  3. Scoop the mixture into a mound in the center of a large sheet of plastic wrap. Lift all 4 ends of the wrap up and around the cheese mound. Using your hands, form the cheese into a ball through the plastic wrap. Twist the plastic wrap pieces together tightly at the top of the cheese ball. Transfer to a bowl, and refrigerate for 4 hours or up to overnight.
  4. Before serving, finely chop the remaining cashews. Spread the cashews, the remaining pineapple, and the remaining dried cranberries in an even layer on a large rimmed baking sheet. Remove the plastic from the cheese ball. Roll gently and press the ingredients on the baking sheet onto the cheese ball to evenly coat. Sprinkle with chives.  Serve with crackers, sliced baguette or crudite.