Cheese balls in almond skirt

Ingredients for 1 servings:

• 1 shallot(s)
• Fat
• 125 g Camembert(s), soft
• 40 g cream cheese
• 1 tbsp parsley, fresh
• 1 tsp honey mustard
• Salt
• Pepper, white
• 100 g almonds, chopped or crumbled

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 40 minutes

Makes 16 balls

Peel and finely dice the shallot, sauté in hot fat until lightly browned, and set aside. In a bowl, combine the Camembert, cream cheese, and finely chopped parsley with a fork until smooth. Gently mix in the shallot and mustard, season with pepper, and refrigerate the bowl and contents for 1 hour. Meanwhile, brown the almonds in a saucepan over moderate heat. Then add a little salt and transfer to a small bowl. I used both chopped and flaked almonds—you can choose according to your taste. Form the cheese mixture into small balls and roll them in the almonds. Arrange the balls on a platter, secure each one with a toothpick, garnish, and serve. I measured out the almonds generously in advance, so there would be some leftovers. I think this could easily be used in another recipe. Makes 16 balls.