Chive cream cheese balls
Small balls of firm fresh cream cheese with finely grated lemon zest, black pepper and fresh chives. Suitable as part of a drinks platter, as a light starter or for lunch.
Serves: 4
Preparation: 15 minutes
Cooking: 0 minutes
Total time: 15 minutes
Ingredients
- 200 grams of firm fresh cream cheese
- 10 to 15 grams of fresh chives
- 1 well-washed lemon
- salt
- freshly ground black pepper
Preparation
- Prepare the chives
Wash the chives and pat them dry thoroughly. Snip or finely chop the chives. - Grate the lemon zest
Using a fine grater, grate the yellow zest from the whole lemon. Do not grate down to the white part of the peel, as this tastes bitter. - Chill the cream cheese
Make sure the cream cheese is well chilled.
Method
- Season the cream cheese
Place the cream cheese in a bowl. Add the finely grated lemon zest, a pinch of salt and some freshly ground black pepper. - Mix the cream cheese
Stir briefly, just long enough to distribute the seasonings evenly. Taste and season further with salt and pepper if necessary. - Shape the balls
Using two teaspoons or lightly moistened hands, shape the cream cheese into small balls. - Coat the balls with chives
Scatter the finely chopped chives on a plate. Gently roll the balls through the chives so that they are coated all over. - Chill the balls
Place the chive-coated balls on a serving dish and refrigerate for a further 10 to 15 minutes. - Serve
Serve with toast, crackers, radishes, cucumber or good bread.
