Nostalgia plate (snack plate)

Name: Nostalgia plate (snack plate)
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 10 Eggs (size M); 50 g Camembert (40% fat in dry matter); 125 g soft butter; 450 g Double cream cream cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Noble sweet paprika; 1 collar Chives; 1 package (250 g; 6 discs) Pumpernickel; 5 Tomatoes (not too big); 1-2 TEASPOONS Salad Mayonnaise; 2 TEASPOONS Anchovy paste; 20 round club crackers; 5 piece(s) blue and green grapes; 5 wafer-thin slices of ham; 1 glass (580 ml) white asparagus spears; 7-10 Tbsp disposable piping bag or small freezer bag

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

10 Eggs (size M)
50 g Camembert (40% fat in dry matter)
125 g soft butter
450 g Double cream cream cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Noble sweet paprika
1 collar Chives
1 package (250 g; 6 discs) Pumpernickel
5 Tomatoes (not too big)
1-2 TEASPOONS Salad Mayonnaise
2 TEASPOONS Anchovy paste
20 round club crackers
5 piece(s) blue and green grapes
5 wafer-thin slices of ham
1 glass (580 ml) white asparagus spears
7-10 Tbsp disposable piping bag or small freezer bag

Directions

1
Boil the eggs for about 8 minutes, drain and rinse with cold water. In the meantime puree camembert, 50 g butter and 200 g cream cheese. Season cheese cream with salt, pepper and paprika.
2
Chill the cream. Stir 75 g butter until creamy. Stir in 250 g cream cheese and season with salt and pepper. Wash the chives, shake dry and cut into rings. Set aside 2 tablespoons of chive rolls.
3
Mix chives and cream cheese cream. Spread 4 slices of pumpernickel with cream cheese cream, making sure that the edges are straight. Place 2 on top of each other and finish with another slice each.
4
Smooth the edges and chill for about 30 minutes. Halve the tomatoes and cut out the stalk. Pour mayonnaise into a piping bag or small freezer bag and cut off a small corner. Peel the eggs.
5
Cut straight at the top and bottom. Put some anchovy paste on the eggs, then place one half of each tomato on top. Garnish the tomatoes with mayo dots. Pour the cheese cream into a piping bag with a small perforated spout and squirt it onto the crackers.
6
Wash and halve the grapes. Garnish cheese crackers with 1/2 a grape each and dust with some paprika powder. Cut zebra bread into 9 pieces each. Cut ham into quarters. Cut asparagus tips (2-3 cm long, à approx. 6 g) from the spears.
7
If there are not enough tips, halve the asparagus lengthwise. Use the asparagus spears for other purposes. Wrap asparagus tips in 1 piece of ham (2 pieces of ham are left over). Garnish the zebra bread with it and sprinkle with the remaining chives.