Cranberry-pineapple cheese spread

Ingredients for 1 servings:

• 250 g sheep’s cheese
• 300 g cream cheese
• 200 g cheese (Swiss hard cheese)
• 2 chili peppers
• 80 g cranberries
• 80 g pineapple
• 3 tbsp pineapple juice
• 50 g walnuts or almonds, 50 – 70 g

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Chop the cranberries into small pieces, either with a chopping knife or a food processor. The pineapple, whether fresh or canned, is relatively similar, and chop the halved and deseeded chilies as finely as possible in the food processor. In a 3-liter bowl, fork the feta cheese until well broken up, then add the cream cheese and the finely chopped cranberries, pineapple, and chilies and stir to combine. Grate the Swiss hard cheese with a coarse grater and add it directly to the bowl with the other ingredients. Continue stirring. Add a little more pineapple juice, if desired, to make the cheese smoother. It will keep well for 2 weeks in an airtight container in the refrigerator.