Cheese roll (refined breakfast)

Name: Cheese roll (refined breakfast)
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 30 g Pine nuts; some stem(s) flat leaf parsley; some stem(s) Thyme; 200 g Sheep's cheese; 200 g Double cream cream cheese; 1 TABLESPOON Paprika pulp; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Salad; 7-10 Tbsp Cling film

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

30 g Pine nuts
some stem(s) flat leaf parsley
some stem(s) Thyme
200 g Sheep's cheese
200 g Double cream cream cheese
1 TABLESPOON Paprika pulp
7-10 Tbsp Sweet peppers
7-10 Tbsp Salad
7-10 Tbsp Cling film

Directions

1
Roast pine nuts in a pan without fat. Chop roughly. Wash herbs and dab dry. Pluck leaves from the stalks. Mix feta cheese and cream cheese with the whisk of the hand mixer. Remove 1/3 and stir in the paprika pulp. Stir about 20 g pine nuts into the rest of the cheese.
2
Roll out the cheese between sheets of foil to a rectangle (approx. 18 x 25 cm). Sprinkle with the herbs. Form an approx. 25 cm long roll of the paprika cheese and place it lengthwise in the middle of the rolled out cheese. Roll up with the help of the foil. Sprinkle with the remaining pine nuts and paprika. Best left to cool overnight in the refrigerator. Cut open and arrange on a plate or platter with salad leaves
3
Preparation time approx. 30 minutes (without waiting time)