MENU
320 g cream cheese spread 100 g grated parmesan salt pepper 150 g Speck Alto Adige PGI 1 bunch of chives 20 savoury sticks
preparation
In a bowl, combine the cheese spread with the parmesan. Season with a pinch of salt and lots of freshly ground black pepper.
Transfer to the fridge for 20 minutes.
In the meantime, finely dice the Speck Alto Adige PGI, chop the chives and combine in a shallow plate.
Remove the cream cheese mixture from the fridge. Grease your hands with a little olive oil and shape a little of the cream cheese mixture into a walnut-sized ball. Roll the ball in the Speck Alto Adige PGI and chives and thread onto a savoury stick.
Grease your hands again before shaping each ball and continue until the mixture is finished.
Refrigerate for at least 20 minutes before serving.
Ready to try something new?
See more Speck recipes ...
Served along with salad as a cold starter with Speck Alto Adige PGI, it goes great with Chanterelle, Portobello mushrooms, or white mushrooms. Enjoy!
You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat with Speck Alto Adige PGI.
For lovers of South Tyrol - a salad served with Speck Alto Adige PGI in the jar.
Pancakes also taste deliciously salty. Try these hearty pancakes with zucchini and Speck Alto Adige.
Serve Speck Alto Adige PGI together with this mouth-wateringly moreish pear and grape chutney for a South Tyrolean snack with style.
Japanese cuisine meets Speck Alto Adige PGI. Two contrasting culinary styles brought together with egg and chicken.
Delicate flowers, savoury Speck Alto Adige PGI and golden saffron sauce – a baked dish full of South Tyrolean summer flavours.
Seafood in Alpine cuisine? In combination with Speck Alto Adige PGI? Trust us, it’s delicious so try it yourself today.
A fragrant first course, irresistible for those who love the full taste of chestnuts and Speck Alto Adige PGI.
A traditional recipe with a modern twist. Featuring quinoa, mild red cabbage and of course our Speck Alto Adige.