Island Cheese Ball Recipes

Steps:

• Mix the cream cheese, provolone, olives, roasted red peppers, salami, artichoke hearts and crushed red pepper flakes in a medium bowl until well combined. Chill until firm and the flavors have blended, at least 4 hours or up to overnight.
• Shape the mixture into a ball and roll in the pine nuts. Serve with the crackers and garnish with the parsley.

Steps:

• In a medium size bowl, beat cream cheese until smooth.
• Mix the dressing mix and the mozzarella into the cream cheese.
• Shape the mixture into a ball. Roll the ball in the chopped nuts.
• Refrigerate, covered, until ready to serve.

Steps:

• Place cheeses in medium bowl; let stand at room temperature about 30 minutes or until softened. Beat onion and Worcestershire sauce into cheeses with electric mixer on low speed until mixed. Beat on medium speed 1 to 2 minutes, scraping bowl frequently, until fluffy. Cover and refrigerate at least 8 hours until firm enough to shape into a ball.
• Shape cheese mixture into 1 large ball. Roll in parsley; place on serving plate. Cover and refrigerate about 2 hours or until firm. Serve with crackers.

Steps:

• Mix cheese and pineapple with mixer.
• Stir in onion, green pepper, salt and 1/2 cup pecans.
• Roll into one large ball, 2 logs or fill a scooped-out fresh pineapple half.
• Roll or top with remaining pecans.
• Note: Serve with bacon-flavored crackers.
• Makes about 2 cups.

Steps:

• Combine all ingredients, except the almonds.
• Refrigerate until firm.
• Shape into ball and roll in the chopped almonds.
• Serve with crackers.