Pumpernickel bites with cream cheese filling

Name: Pumpernickel bites with cream cheese filling
Cook time: 30 min
Total time: 30 min
Yield: 24
Ingredients: 1/2 bunch Chervil; 1/2 bunch Chives; 1/2 glass (165 ml) Tomato-Paprika; 400 g Cream cheese with buttermilk (6 % fat absolute); 50 ml Milk; 2-3 TEASPOONS grated horseradish (from the glass); 7-10 Tbsp Salt; 8 discs Pumpernickel (approx. 70 g each); 3-4 cherry tomatoes; 2 discs Gouda cheese (approx. 30 g each); 7-10 Tbsp Chives

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 24

1/2 bunch Chervil
1/2 bunch Chives
1/2 glass (165 ml) Tomato-Paprika
400 g Cream cheese with buttermilk (6 % fat absolute)
50 ml Milk
2-3 TEASPOONS grated horseradish (from the glass)
7-10 Tbsp Salt
8 discs Pumpernickel (approx. 70 g each)
3-4 cherry tomatoes
2 discs Gouda cheese (approx. 30 g each)
7-10 Tbsp Chives

Directions

1
Wash the chervil and chives, dab dry and chop finely. Drain and mash the peppers. Stir cream cheese and milk until smooth and divide by three. Mix 1/3 with herbs, 1/3 with paprika and 1/3 with horseradish, season with salt. Pumpernickel slices are best separated with a knife. Spread two slices each with a cream cheese mixture.
2
Place one slice of each variety on top of the other and cover with the remaining slices of bread. Chill for about 1 hour. Cut the sandwiches into 12 pieces (3 x 4 pieces). Wash the cherry tomatoes, dab dry and quarter them. Cut out any shape from the cheese with a cookie cutter. Serve pumpernickel bites garnished with tomatoes, cheese and chives
3
Waiting time approx. 1 hour

Nutrition Facts

KCAL
70 kcal

CARBS
10 g

FATS
2 g

PROTEINS
5 g

Pumpernickel bites with cream cheese filling

Ingredients

Directions

Nutrition Facts

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