This delicious Baked Cheese with Grilled Pineapple-Pepper Relish is a quick and easy appetizer that’s both creamy and full of flavor. Featuring a sweet and spicy relish, it’s perfect for serving with crackers. You can easily adjust the ingredients based on what you have on hand, making it a flexible and crowd-pleasing dish!
Recipe Ingredients:
- 1/2 pineapple, cored and sliced into rings
- 5 tablespoons olive oil
- 3 jalapeños, halved and seeded (or leave some seeds for more heat)
- 1 poblano pepper, halved and seeded
- 1 large red bell pepper, quartered
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped fresh cilantro
- 1 tablespoon agave syrup
- 1 lime, zested and juiced
- 8 ounces cream cheese
- Crackers, for serving
How To Make Baked Cheese With Grilled Pineapple-Pepper Relish?
- Preheat the oven to 375°F (190°C). Heat a grill pan or grill over medium heat.
- Grill the pineapple and peppers: Lightly brush the pineapple with 1 tbsp (15 ml) of olive oil and add it to the grill pan. Toss the jalapeños, poblano peppers, and red bell peppers with the remaining 4 tbsp (60 ml) olive oil, and a pinch of salt and pepper. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove them to a cutting board.
- Chop and combine: Chop the grilled pineapple and peppers into small dice, and add to a bowl. Stir in the cilantro, agave syrup, lime zest, and lime juice. Toss to combine.
- Bake the cream cheese: Place the cream cheese in a small oven-to-table baking dish and top with 1 mounded cup of the relish (reserve the remaining relish for another use). Bake until the cheese is soft, 12 to 15 minutes.
- Serve: Serve with crackers for dipping.
Recipe Tips:
- Grill the pineapple and peppers well: Make sure to get a good char on the pineapple and peppers. This adds a smoky flavor that really elevates the relish.
- Use a good quality cream cheese: For the creamiest texture, use full-fat cream cheese. It will melt more smoothly and give a rich, creamy base.
- Let the relish cool slightly: After grilling, let the relish cool a bit before adding it to the cream cheese. This helps the cheese stay soft without melting too quickly.
- Adjust the heat level: If you prefer a milder relish, remove all the seeds from the jalapeños and poblano peppers. For more heat, leave a few seeds in.
- Serve immediately: This dish is best served hot from the oven with crispy crackers. The cream cheese stays soft and delicious when served right away
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Baked Cheese with Grilled Pineapple-Pepper Relish cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days.
- Reheat: Place the leftovers on a microwave-safe plate and cover with a damp paper towel. Heat in 30-second intervals, stirring in between, until fully heated.
Nutrition Facts
- Calories:320
- Total Fat:26 g
- Saturated Fat:9 g
- Carbohydrates:21 g
- Dietary Fiber:3 g
- Sugar:13 g
- Protein:4 g
- Cholesterol:42 mg
- Sodium:434 mg
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Baked Cheese With Grilled Pineapple-Pepper Relish
Description
This delicious Baked Cheese with Grilled Pineapple-Pepper Relish is a quick and easy appetizer that’s both creamy and full of flavor. Featuring a sweet and spicy relish, it’s perfect for serving with crackers. You can easily adjust the ingredients based on what you have on hand, making it a flexible and crowd-pleasing dish!
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Heat a grill pan or grill over medium heat.
- Grill the pineapple and peppers: Lightly brush the pineapple with 1 tbsp (15 ml) of olive oil and add it to the grill pan. Toss the jalapeños, poblano peppers, and red bell peppers with the remaining 4 tbsp (60 ml) olive oil, and a pinch of salt and pepper. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove them to a cutting board.
- Chop and combine: Chop the grilled pineapple and peppers into small dice, and add to a bowl. Stir in the cilantro, agave syrup, lime zest, and lime juice. Toss to combine.
- Bake the cream cheese: Place the cream cheese in a small oven-to-table baking dish and top with 1 mounded cup of the relish (reserve the remaining relish for another use). Bake until the cheese is soft, 12 to 15 minutes.
- Serve: Serve with crackers for dipping.
Notes
- Grill the pineapple and peppers well: Make sure to get a good char on the pineapple and peppers. This adds a smoky flavor that really elevates the relish.
- Use a good quality cream cheese: For the creamiest texture, use full-fat cream cheese. It will melt more smoothly and give a rich, creamy base.
- Let the relish cool slightly: After grilling, let the relish cool a bit before adding it to the cream cheese. This helps the cheese stay soft without melting too quickly.
- Adjust the heat level: If you prefer a milder relish, remove all the seeds from the jalapeños and poblano peppers. For more heat, leave a few seeds in.
- Serve immediately: This dish is best served hot from the oven with crispy crackers. The cream cheese stays soft and delicious when served right away!
Baked Cheese With Grilled Pineapple-Pepper Relish