Retro classic party appetiser cheese and pineapple sticks get a posh makeover. Recipe originally commissioned by Emily Crisps in 2016.
Forget comedy hedgehog arrangements with glacé cherry noses. If you love the classic combination of cheese and pineapple sticks at your Christmas party buffet table but fearful it might be a bit naff, here is an alternative version.
Just two ingredients are required – well three if you add the chilli sprinkle. For these are balls of goats’ cheese rolled in smashed up crunchy pineapple fruit crisps.
Emily Fruit Crisps are a new snack product which comes in crunchy pineapple, apple and banana versions. Rather than the slightly chewy dried fruit you find in your granola, these are genuinely crispy. The crunchy apple version has won a Great Taste award and counts as one of your five a day. At the time of updating this post I can’t find fruit ones for sale but Amazon still do the vegetable rainbow version.(affiliate link)
The packaging is gorgeous, I feel cheerier just looking at them. If you want an alternative to your usual savoury potato crips they’re fab as a snack or lunch box item.
And because they’re vacuum packed, they’re quite handy to keep in the cupboard as an ingredient. Here’s how I used mine to add a new twist to the classic cheese and pineapple sticks party appetiser.
Making Cheese and Pineapple Sticks with Dried Fruit
A note on prep time/timing – As there is naturally moisture in the cheese, the pineapple pieces will become partially rehydrated the longer you leave these sitting around. Thus if you want crunch, make them at the last moment. If you are less bothered about crunch and just want lovely pineapple and cheese flavour combination, you can make the cheese and pineapple sticks ahead and keep them chilled in the fridge before serving.
It’s barely a recipe really but there’s a printable recipe sheet for your easy reference below.
Cheese and Pineapple Sticks
Ingredients
- 300 g goats' cheese log style
- 70 g dried pineapple (or 3 bags Emily Crisps crunchy pineapple flavour)
- sprinkle of chilli flakes optional
Instructions
- Pop the Emily Crisps into a small freezer bag and crush into crumbs with a rolling pin. Pour these into a small bowl. If you are using dried pineapple, these will be less crunchy and you'll need to chop them finely with a sharp knife instead.
- Trim the mould ripened white skin from the goats cheese and set aside (cook's treat!).
- Roll the goats' cheese into conker sized balls.
- Press the cheese balls into the bowl of crispy pineapple crumbs until covered.
- Arrange the balls on a serving plate with cocktail sticks. Sprinkle over with chilli flakes to add colour if desired.
Notes
Here are some other recipes using Emily Crisps:
Vegan Gingerbread Cupcakes by Tinned Tomatoes
Dark Chocolate Banana and Date Fridge Cake by Feeding Boys
Look out for Emily Crisps on sale – I have a particular soft spot for the apple flavour.
More cream cheese recipes
It occurs to me these would work extremely well with Boursin cream cheese. Other recipes I’ve done using cream cheese include cream cheese blondies with Boursin and Black Pepper, or these more ambitious Krushchev Rolls With Cream Cheese.
For another recipe using dried pineapple, you’ve got my Mini Tropical Christmas Cakes.
This cheese and pineapple sticks recipe was commissioned by Emily Crisps.
I love this idea Sarah – posh cheese and pineapple sticks are such a good idea. YOu just need a foil covered grapefruit now to stick them in.
What a fabulous idea Sarah. SImple but delicious! I do like these fruit crisps.