John Myers
Ingredients for 5 servings:
- 300 g herb cream cheese
- 200 g crème fraîche, 30% fat
- 1 clove(s) garlic
- 50 g nuts of your choice, ground
- 50 g nuts of your choice, chopped and lightly roasted in a pan
- 350 g pumpernickel
- 3 tbsp fresh herbs, very finely chopped
- salt and pepper
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes
with pumpernickel
Finely chop the bread with a food processor. Beat the herb cream cheese and crème fraîche with the whisk attachment of a hand mixer until stiff peaks form. Add the crushed garlic, ground nuts (I used hazelnuts), 200g of bread, chopped herbs, salt, and pepper, and beat everything together again. Cover and let cool in the refrigerator for at least 2 hours. Thoroughly mix the remaining bread with the chopped nuts. Moisten your hands with oil. Form the cream cheese mixture into 15 balls, each about 5cm in diameter, and roll them well in the bread and nut mixture. Refrigerate the finished balls until ready to serve.
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