Colorful little cheese hedgehogs

Ingredients for 1 servings:

• 2 grapefruits
• 1 slice(s) cheese (Emmental), about 1cm thick
• 1 slice(s) cheese (old Gouda), about 1cm thick
• 1 slice(s) cheese (Tilsiter), about 1cm thick
• 2 packs of mozzarella
• 300 g grapes, light
• 300 g dark grapes
• 300 g cherry tomatoes
• 2 mandarin oranges or kiwi

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The quick buffet – evergreen from the 70s

Wrap the two grapefruits thinly in aluminum foil, perhaps forming a small stand out of aluminum foil for each if they’re a bit wobbly. Dice the cheese. Wash the grapes and cherry tomatoes, peel the mandarins and cut them into wedges, or peel and dice the kiwis. Place a piece of cheese and then a piece of fruit on each toothpick. Then insert these sticks into the grapefruits, neatly grouped together. Canned mandarins are too mushy, so use kiwis instead. My ingredients are really just a (colorful) suggestion, because basically you can put any cheese and any fruit on the hedgehog, as long as they’re firm enough not to fall off the toothpick (pitted, firm cherries, Gruyère, honeydew melon, orange cheddar, fresh pineapple, etc.). Our cheese hedgehogs are eaten bare at every buffet. Apparently, everyone loves these small, uncomplicated, vegetarian snacks.