TWO TYPES OF CHEESE PRALINES

#1

vegetarian

spread & sandwich

easy

Stevan Paul

INGREDIENTS FOR 4 PERSONS

(approx. 20 balls of each of the two types)

For the Munster walnut pralines
60 g walnuts
150 g Munster cheese (red cream cheese)
100 g cream cheese
1 tbsp soft dried cranberries (optional)
4 tbsp TOMAMI # 1 (buy here)
Approx. 40 g fine breadcrumbs *

For the blue cheese pistachio pralines
60 g green pistachio nuts
125 g blue cheese
40 g parmesan cheese
100 g cream cheese
6 basil leaves
4 tbsp TOMAMI # 1 (buy here)
Approx. 80 g fine breadcrumbs *

For the bread chips
1 baguette from the day before
Olive oil
Salt

INSTRUCTIONS

For the Munster walnut pralines: grind the walnuts in a kitchen grinder and put on a plate. Puree the Munster cheese, cream cheese, cranberries and TOMAMI in a mixer until creamy. Put in a bowl, knead together with the crumbs, leave to rest for 10 minutes. Shape the mixture into approx. 20 balls, roll in the nuts, cover and put into the fridge. Take out three quarters of an hour before serving.

For the Blue Cheese pistachio pralines: grind the pistachio kernels in a grinder (universal chopper) and place on a plate. Puree the blue cheese, parmesan, cream cheese, basil and
TOMAMI in a mixer until creamy. Put in a bowl, knead with the crumbs, leave to stand for 10 minutes. Shape the mixture into about 20 balls, roll in the pistachios, cover and put in the fridge. Take out three quarters of an hour before serving.

For the bread chips: heat the oven to 180 ° degrees. Cut the baguette into as thin slices as possible with a bread knife. Place the slices next to each other on a baking sheet lined with baking paper, brush with a thin layer of olive oil and lightly salt. Brown in the oven for 6-8 minutes until crispy.

Tip:
* The amount of crumbs that need to be added depends on which cheese is used by which manufacturer. The aim is to ensure that the cheese mixture is easy to shape, but it should
not become too firm, i.e. contain too much bread. Start with a few crumbs and readjust again; it’s actually very straightforward. A recipe by Stevan Paul, German food stylist, journalist and author of several books, the latest “kochen; echt gut kochen – einfach kombiniern – unbegrenzte Möglichkeiten”

Preparation time: 40 minutes