Three Cheese Wheel
Updated: Mar 15
This is perfect to serve on a grazing board, cheese board or as a standalone appetizer with buttery crackers. Any time you combine the kick of creole seasoning with the sweetness of pineapple and the nutty flavor of parmesan and walnuts, you've got a winning treat to share. This is so good! Added bonus - the texture is soft enough to serve with fresh veggies or even the most delicate crackers.
Three Cheese Wheel
By Melinda Keckler, Crinkled Cookbook
2 packages (8 oz each) cream cheese, softened
1 4 oz package goat cheese, softened
1/4 cup freshly shredded parmesan cheese
1 cup crushed pineapple, very well drained
1/4 cup finely chopped green pepper (about half of one green pepper)
3 tbsp finely chopped white onion
1 tbsp creole seasoning salt, I like and recommend Tony Chachere's
2 cups finely chopped walnuts
In a small mixing bowl, place the cream cheese and goat cheese and soften in the microwave on low power for a few minutes until easy to combine. Stir to mix the cheeses together. Add the parmesan, crushed pineapple, green pepper, onion and seasoning salt and blend using a hand mixer until thoroughly blended. Cover and refrigerate for an hour or two or until thick and set. Shape into three round balls and roll each into the finely ground walnuts. Cover and return to the refrigerator and chill overnight. Before serving flatten the cheese balls a little and score with a knife to make the appearance of a wheel.
Makes three cheese wheels, each about 4-5 inches wide. Serve with assorted crackers and veggies, including celery leaves for garnish.
Crinkled Cookbook Tip: Be sure to dice the green pepper, onion and walnuts very fine. This is a great recipe for the Cuisinart food processor. Mine is a few years old, but is reliable and works great. Here are a few newer versions available from Amazon, both small and large.
All recipe links are paid links, Amazon Associates.
Lots of wow factor here and my family loves the combination of flavors in this cheesy "wheel." The recipe is adapted from one I found in a Taste of Home magazine many years ago. The first time I made it, my intention was for it to be a cheese ball, but I noticed how the softened cheeses were better suited to being shaped more like a wheel, hence the name. (Kudos to my son Kyle for coming up with this name.) XOXO