Retro classic party appetiser cheese and pineapple sticks gets a posh makeover. Recipe commissioned by Emily Crisps.
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.
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 pineapple on sticks party appetiser.
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 them 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 - Posh Version
- 300 g goats' cheese log style
- 3 bags Emily Crisps crunchy pineapple
- sprinkle of chilli flakes optional
- Pop the Emily Crisps into a small freezer bag and crush into crumbs with a rolling pin. Pour these into a small bowl.
- 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.
Look out for Emily Crisps on sale in Waitrose, Ocado, Wholefoods, Selfridges and Holland & Barratt priced £1.49 per bag – I have a particular soft spot for the apple flavour!