Piquant Cheese Petits Fours

Name: Piquant Cheese Petits Fours
Cook time: 30 min
Total time: 30 min
Yield: 27
Ingredients: 4 ripe camemberts (125 g each); 75 g soft butter; 7-10 Tbsp salt, white pepper; 1 collar Parsley; 1 TABLESPOON Sweet peppers; 6 fette grandi di Gouda o 12 fette di formaggio al burro; 3 square discs of pumpernickel (approx. 50 g each); 7-10 Tbsp herbs, cherry tomatoes, corn on the cob, grapes, gherkins

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 27

4 ripe camemberts (125 g each)
75 g soft butter
7-10 Tbsp salt, white pepper
1 collar Parsley
1 TABLESPOON Sweet peppers
6 fette grandi di Gouda o 12 fette di formaggio al burro
3 square discs of pumpernickel (approx. 50 g each)
7-10 Tbsp herbs, cherry tomatoes, corn on the cob, grapes, gherkins

Directions

1
Finely mash the camemberts. Knead butter. Season with salt and pepper
2
Wash and chop the parsley. Divide the cheese mixture. Stir in one half of the parsley and the other half of the paprika
3
Remove the rind from the cheese slices and cut them to the size of the bread slices. Spread 3 slices of cheese with cheese. Spread pumpernickel with paprika cheese. Place on the herb cheese with the bread side down. Put the rest of the Gouda on the paprika cheese. Chill for at least 30 minutes.
4
Cut each pumpernickel cheese bread into approx. 9 cubes and garnish as desired