2 (8 ounce) packages cream cheese, softened
1 (8 ounce) can sliced pineapple, drained and liquid reserved
2 eggs
2 tablespoons milk
1 (8 ounce) package cream cheese, chilled
2 cups shredded mozzarella cheese
1 cup shredded sharp Cheddar cheese
1 cup bacon bits
1 teaspoon dry mustard
2 tablespoons tomato juice
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1 1/2 tablespoons vegetarian marin
1 tablespoon sweet pickle relish
In a medium bowl, mix together the cream cheese, pineapple, eggs, milk, and reserved pineapple juice and pineapple marin. Cover and refrigerate to marinate.
Preheat oven to 350 degrees F (175 degrees C).
Slice the fruit into 1/2 inch slices. Place the slices on a baking sheet and brush with the marin mixture.
Coat the slices with a layer of the cream cheese mixture and place them 2 inches apart onto ungreased cookie sheets.
Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes, or until firm and golden brown. Let cool completely on baking sheets.
Broil slices on charcoal grill or in a broiler pan.
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