These tiny cheese balls are rolled in fresh herbs, toasted nuts or paprika to make tasty nibbles for parties, buffets, or pre-dinner drinks.
125 g (4 1/2 oz) cup ricotta cheese
125 g (4 1/2 oz) 1 cup finely grated Double Gloucester (brick) cheese
2 tsp chopped parsley
60 g (2 oz) 1/2 cup chopped mixed nuts
3 tbsp chopped herbs, such as parsley, chives, marjoram, lovage and chervil
2 tbsp mild paprika
pepper
herb sprigs, to garnish
125 g (4 1/2 oz) 1 cup finely grated Double Gloucester (brick) cheese
2 tsp chopped parsley
60 g (2 oz) 1/2 cup chopped mixed nuts
3 tbsp chopped herbs, such as parsley, chives, marjoram, lovage and chervil
2 tbsp mild paprika
pepper
herb sprigs, to garnish
method
1. Mix together the ricotta and Double Gloucester (brick) cheeses. Add the parsley and pepper and work together until thoroughly combined.
2. Form the mixture into small balls and place on a plate. Cover and chill in the refrigerator for about 20 minutes, until they are firm.
3. Scatter the chopped nuts on to a baking tray (cookie sheet) and place them under a preheated grill (broiler) until lightly browned. Take care as they can easily burn. Leave them to cool.
4. Sprinkle the nuts, herbs and paprika into 3 separate small bowls. Remove the cheese balls from the refrigerator and divide into 3 equal piles. Roll 1 quantity of the cheese balls in the nuts, 1 quantity in the herbs and 1 quantity in the paprika until they are all well coated.
Arrange the coated cheese balls alternately on a large serving platter, Chill in the refrigerator until ready to serve and then garnish with sprigs of fresh herbs.
2. Form the mixture into small balls and place on a plate. Cover and chill in the refrigerator for about 20 minutes, until they are firm.
3. Scatter the chopped nuts on to a baking tray (cookie sheet) and place them under a preheated grill (broiler) until lightly browned. Take care as they can easily burn. Leave them to cool.
4. Sprinkle the nuts, herbs and paprika into 3 separate small bowls. Remove the cheese balls from the refrigerator and divide into 3 equal piles. Roll 1 quantity of the cheese balls in the nuts, 1 quantity in the herbs and 1 quantity in the paprika until they are all well coated.
Arrange the coated cheese balls alternately on a large serving platter, Chill in the refrigerator until ready to serve and then garnish with sprigs of fresh herbs.
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