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Cheese Balls


  • 4 slices of Mestemacher Pumpernickel

  • 7 oz/200 g cream cheese herbs flavor

  • 1 branch chives

  • 1 chilli

  • Pepper

  • Lemon juice

  • Arugula

  • 2.1 oz/60 g chopped pistachios


  1. 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.

  2. Hash the pumpernickel and put it into a bowl.

  3. Knead the cream cheese with wet hands into small balls and roll them in the pumpernickel breadcrumb coating.

  4. Serve on Arugula leaves.

Tip: Mix the cream cheese as cold as possible. Also delicious with cream cheese chives type.

Serves 4

Cheese Balls
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