Cream cheese ball wreath

Cream cheese ball wreath

Total: 30 min. | Active: 30 min.
vegetarian
Nutritional value / piece: 93 kcal
, Fat: 8 g
, Carbohydrate: 2 g
, Protein: 3 g

Ingredients

30 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cream cheese mixture

200 g cream cheese, plain
150 g cream cheese with pepper (e.g. Boursin)
150 g smoked scamorza , finely grated

Cheese balls

30 g almonds, roasted, finely chopped
30 g pecan nuts, roasted, finely chopped
1 organic lemon, use grated zest
40 g wasabi nuts, finely chopped
20 g unsalted, shelled pistachios, finely chopped
2 tbsp blue poppy seeds
30 g dried cranberries, finely chopped
2 tbsp black sesame seeds

Garnish

½ bunch thyme
½ bunch rosemary
12 bay leaves
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How it's done

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Cream cheese mixture

Place the cream cheese and scamorza in a bowl, mix well.

Cheese balls

Mix the almonds, pecan nuts and lemon zest in a deep dish. Mix the wasabi nuts, pistachios and poppy seeds in a deep dish. Mix the cranberries and sesame seeds in a deep dish. Divide the cheese mixture into approx. 30 portions, shape into balls. Roll 10 balls in each mixture. Arrange the cheese balls alternately on a platter to make a wreath.

Garnish

Garnish the wreath with the herbs.

Good to know
Serve with: Bread sticks or crackers.

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