Cheese rolls on pumpernickel licks

Name: Cheese rolls on pumpernickel licks
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 large tomato (about 130 g); 1/3 collar Chives; 100 g Double cream cream cheese; 2 large slices of medieval Gouda cheese (approx. 11x17 cm; à approx. 60 g); 7-10 Tbsp Pepper; 3 discs square pumpernickel bread; 7-10 Tbsp Parsley; 7-10 Tbsp Cling film

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 large tomato (about 130 g)
1/3 collar Chives
100 g Double cream cream cheese
2 large slices of medieval Gouda cheese (approx. 11x17 cm; à approx. 60 g)
7-10 Tbsp Pepper
3 discs square pumpernickel bread
7-10 Tbsp Parsley
7-10 Tbsp Cling film

Directions

1
Wash the tomato, dab dry, cut in half and remove seeds. Cut tomato into very fine cubes. Wash chives, dab dry and cut into fine rolls. Mix cream cheese and chives, up to 1 teaspoon for sprinkling. Cut the rind off the cheese and place the slices on a board. Spread the slices with cream cheese and sprinkle with tomato cubes, except for 1 tablespoon. Season with pepper and press the tomatoes lightly into the cream cheese with a knife.
2
Carefully roll up the cheese slices, wrap each one individually in cling film and chill for about 30 minutes. Cut the pumpernickel slices diagonally twice. Cut cheese rolls into 12 slices. Place one slice on each pumpernickel corner. Divide the snacks between 4 plates and sprinkle with the remaining diced tomatoes and chives. Serve garnished with parsley. Makes 12 snacks