CHEESE & PINEAPPLE WEDGES

The retro classic of cheese and pineapple on sticks is given a modern makeover.

HANDS-ON TIME 20MIN. MAKES 30-36 ✶✶ 100g (31/2oz) mature Cheddar, coarsely grated ✶✶ 100g (31/2oz) Lancashire cheese, coarsely grated ✶✶4 spring onions, trimmed and finely chopped ✶✶1/4tsp Dijon mustard ✶✶2-3tbsp mayonnaise ✶✶ 1 ripe medium pineapple ✶✶Chives, snipped to garnish 1 In a medium bowl, gently mix together the cheeses, spring onions, mustard and enough mayonnaise to bind the mixture. Check the seasoning, then cover and chill until ready to use. 2 Slice off the top and bottom of the pineapple and discard. With the skin still on, slice the pineapple into 2cm (3/4in) thick circles – you should have 5-6. Cut each circle into 6 wedges. 3 Spoon 1tsp cheese mixture on to each pineapple wedge and garnish with chives. Serve. GET AHEADMake cheese mixture up to 2 days ahead. Cover and chill. Prepare pineapple wedges up to 1 day…

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Good Housekeeping Christmas Collection (Digital) - 1 Issue, Good Housekeeping Christmas Collection 2016

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