4 slices of Mestemacher Pumpernickel
7 oz/200 g cream cheese herbs flavor
1 branch chives
2.1 oz/60 g chopped pistachios
Cut chives and a small piece of chilli in fine slices and fold into cream cheese together with pistachios and a bit of lemon juice.
Hash the pumpernickel and put it into a bowl.
Knead the cream cheese with wet hands into small balls and roll them in the pumpernickel breadcrumb coating.
Serve on Arugula leaves.
Tip: Mix the cream cheese as cold as possible. Also delicious with cream cheese chives type.