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 ...
A classic revisited: these Hasselback potatoes are a real treat for the eyes and the palate.
Yes, we are serious: This recipe features typical waffles like you know from your childhood, yet with a twist ...
You’ve never tried polenta like this before: wrapped in Speck Alto Adige it’s a new-fangled delight ...
We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?
How about a quick and tasty main course? Try these meat mini-pizzas, topped with diced Speck Alto Adige PGI and fontina cheese.
A different take on Millefoglie. Instead of being sweet, this dish is savoury and hearty thanks to the Speck Alto Adige. It’s an especially light recipe that works well as a starter.
Speck Alto Adige PGI and mascarpone? Does that work? The answer is yes! Try this delicious combo for yourself.
Nothing beats homemade treats – and these light crackers with Speck Alto Adige are a healthy alternative snack!
So simple, so delicious: Pep up your risotto with apples, Speck Alto Adige PGI and cheese to give it that certain something!
Savoury Speck Alto Adige lends this beef and potato dish an extra special note. Recipe for two, four and eight people.