Ingredients
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
Herb topping
Paprika topping
Nut topping
Pumpkins
To serve
How it's done
Herb topping
Mix the parsley, thyme and lemon zest in a small bowl.
Paprika topping
Mix the paprika and cayenne pepper in a small bowl.
Nut topping
Mix the almonds and sesame seeds in a small bowl.
Pumpkins
Place the cream cheese in a bowl, stir until smooth. Using two teaspoons, shape the mixture into mounds, roll in one of the toppings, shape into balls by hand, place on a plate and chill for approx. 1 hr. Using a piece of kitchen twine or a toothpick, make grooves in the cream cheese balls to create pumpkins.
To serve
Insert a pretzel stick into each cream cheese pumpkin, garnish with marjoram.
| Serve with: | Crispbread and crackers |
|---|---|
| Prepare: | Can be made 1 day in advance, covered and kept in the fridge. |
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