before/after cheese plate

Name: before/after cheese plate
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 4 piece(s) Radishes; 250 g blue grapes; 100 g cherry tomatoes; 2-3 stem(s) Parsley; 5 stalks of chives; 200 g Double cream cream cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Gouda cheese; 200 g Cheddar cheese; 200 g Edam cheese; 200 g Parmesan cheese; 200 g Brie cheese; 7-10 Tbsp Sweet peppers; 2 Paper baking cups

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 8

4 piece(s) Radishes
250 g blue grapes
100 g cherry tomatoes
2-3 stem(s) Parsley
5 stalks of chives
200 g Double cream cream cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Gouda cheese
200 g Cheddar cheese
200 g Edam cheese
200 g Parmesan cheese
200 g Brie cheese
7-10 Tbsp Sweet peppers
2 Paper baking cups

Directions

1
Wash the radishes, clean them and cut them all around like flowers. Cut the centre crosswise, then place in cold water. Wash and clean the grapes and tomatoes and partially halve the tomatoes.
2
Wash the parsley, dab dry and roughly pluck off the leaves. Wash the chives, dab dry and cut the stalks into thin rings. Put cream cheese in a bowl and season with salt and pepper.
3
Arrange the cheese on the plate and cut off some slices if necessary. Sprinkle 1/4 of the chives into a paper baking tin. Form the cream cheese into 2 balls with a small ice cream scoop and place each ball in a paper baking tin.
4
Sprinkle the ball in the chives paper tin with chives, the other with paprika powder. Garnish the cheese board with grapes, tomatoes, radishes and parsley. Serve with farmhouse bread and pumpernickel.