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 ...
For hot summer days: summer skewers with Speck Alto Adige PGI, apple and courgette
Crispy, quick-to-make tacos with flavourful Speck Alto Adige PGI and tartar sauce.
Hearty traditional fare reimagined: cabbage, crispy Speck Alto Adige and fresh parsley make this a dish to remember.
You’ll impress even the most die-hard pasta fans with this recipe: Italian gnocchetti harmonises magnificently with Speck Alto Adige & mountain cheese.
Easy to digest, simple and delicious: You and your guests will love it!
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?
Traditional bread filled with Speck Alto Adige PGI: Love at first bite!
Looking for inspiration? Add a dash of fruit to the grill with Speck Alto Adige PGI and try our tip for hot summer days.
A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.
This Speck Alto Adige coleslaw goes especially well with Speck-flavoured dumplings, ‘Gröstl’ (a traditional meat and potato dish) or goulash. Red cabbage can be substituted for white cabbage.