Cheese balls with baked pepper

Cheese balls with baked pepper
Cheese balls with baked pepper
Photo: Elena Moskalenko
Cheese (Red Leicester)100 gramsParmesan cheese50 gramsSweet pepper400 gramsWalnuts (crushed)4–5 tbsp.Mayonnaise2 tbsp.Garlic4 teethGround paprika1 tbsp.2 pieces) taste
For filing
Fresh parsleyCracker
  • Servings:
  • Flow temperature:Chilled Dish

Savory Appetizer Especially For Woman's day! English Red CheeseLeicester and ItalianParmigiano Reggiano in these balls perfectly solo, brightly emphasizing baked sweet pepper, garlic and walnuts.


Wrap the sweet pepper in foil and bake in a preheated oven to 200 degrees until tanning. If possible, bake on open charcoal.

Put the prepared pepper in foil into an airtight container, let it “sweat”, then peel off and peel off the seeds. "Pepper" pepper finely chopped.

Both types of cheese, Red Leicester and Parmesan, grate on a medium grater.

Eggs are immersed in hot water, bring to a boil and cook for 4 minutes exactly, then remove the pan from the heat, let the eggs stand in hot water for another couple of minutes - and cool in shock water in ice water. Clean, grate on a medium grater.

In a working bowl, mix the sweet peppers, both types of grated cheese, and eggs. Add chopped garlic, paprika, mayonnaise, half a serving of walnut crumbs, salt if necessary, remove the cheese mass for 10–15 minutes in the cold.

Make small balls of curd from the curd, breaded in the remains of a walnut. Before serving, keep in the cold, when serving, lay a cheese snack on crackers and garnish with fresh parsley sprigs.

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