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