Spicy Cheese Petit-Four

Name: Spicy Cheese Petit-Four
Cook time: 45 min
Total time: 45 min
Yield: 27
Ingredients: 4 Camembert 50 % (125 g each); 125 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 1 collar Parsley; 1 TABLESPOON Paprika-Powder Noble sweet; 6 discs Gouda cheese (about 60 g each); 3 discs Pumpernickel (approx. 50 g each); 7-10 Tbsp Herbs, cherry tomatoes, gherkins, grapes and corn on the cob; 7-10 Tbsp wooden skewers

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 27

4 Camembert 50 % (125 g each)
125 g Butter
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
1 collar Parsley
1 TABLESPOON Paprika-Powder Noble sweet
6 discs Gouda cheese (about 60 g each)
3 discs Pumpernickel (approx. 50 g each)
7-10 Tbsp Herbs, cherry tomatoes, gherkins, grapes and corn on the cob
7-10 Tbsp wooden skewers

Directions

1
Crush the camembert roughly with a fork and knead with the butter. Season with salt and cayenne pepper. Halve the mixture. Wash parsley, dab dry, remove leaves and chop finely.
2
Mix one half of the cheese mixture with parsley and the rest with paprika powder. Remove the rind of the gouda slices and cut the slices to the size of the pumpernickel slices.
3
Spread 3 slices of Gouda with cheese-parsley mixture. Place the pumpernickel slice on top. Then spread with the cheese-pepper mixture and cover with the remaining cheese slices. Chill for about 30 minutes.
4
Cut each cheese-pumpernickel piece into 9 pieces and put 1 wooden skewer into a cheese petit-four. Garnish as you like with herbs, cherry tomatoes, gherkins, grapes and mini-corn. Makes 27 pieces.