Ingredients
Cheeseball:
2 8 oz pkgs cream cheese
1 8 oz can crushed pineapple
1/4 cup green pepper (1/2 a large green pepper)
2 green onions
1/2 tsp seasoning salt
2 cups chopped pecans
Garnish:
2 cups whole pecans
6 whole sprigs fresh rosemary
Preparation
Finely chop green pepper and green onion. Drain pineapple, squeeze though cheesecloth or towel. Mix all ingredients together.
Mold into a flattened ball with one end slightly pointed. Arrange layers of pecan (starting at pointed end) around cheeseball to resemble a pinecone. Tuck the rosemary under the cheeseball at the top. Serve with crackers (I prefer rye).
