Summary

Ingredients

• 300 g herbal cream cheese
• 200 g crème fraîche, 30% fat
• 1 clove garlic
• 50 g nuts your choice, round
• 50 g nuts your choice, chopped and lihtly roasted in the pan
• 350 g pumpernickel
• 3 tablespoon herbs, fresh, very finely chopped
• salt and pepper

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Instructions

1. Finely chop the bread with the food processor. Beat the herb cream cheese and crème fraîche with the whisk of the hand mixer until stiff. Add the pressed garlic, ground nuts (I used hazelnuts), 200 g bread, chopped herbs, salt and pepper and whip everything together again. Cover and let cool in the refrigerator for at least 2 hours.
2. Mix the rest of the bread with the chopped nuts carefully.
3. Wet your hands with oil. Shape the cream cheese mixture into 15 balls with a diameter of approx. 5 cm and roll them well in the bread and nut mixture. Place the finished balls in the refrigerator until ready to serve.