for 30 pieces

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

How it's done

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.

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