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Hazelnut and Herb Cheese Bites

Printable Version



Main Ingredient: Cheese
Course: Appetizer
Suggested Wine or Spirit: Rémy Pannier Sancerre

Recipe courtesy of Italian Cooking & Living magazine.
Photo by Slava Petrakov.


  • 14 ounces caprino, or substitute goat cheese, room temperature

  • 7 ounces cream cheese, room temperature

  • 4 tablespoons basil, minced, divided

  • 1 tablespoon thyme, minced

  • 1 tablespoon marjoram, minced

  • 4 tablespoons parsley, minced,

  • 3⁄4 cup hazelnuts, finely minced, plus hazelnut halves for garnish

  • salt and freshly ground pepper

Directions: In a bowl, combine the cheeses and mix well. Add 1 tablespoon of each herb and 1⁄3 cup of the hazelnuts, season with salt and pepper and mix well to combine. Arrange the cheese mixture on a sheet of parchment paper and roll it into the shape of a log, about 1-inch thick. Transfer to the refrigerator to set.

Meanwhile, in a bowl, combine the remaining herbs and minced hazelnuts. Transfer the log to a clean sheet of parchment paper and roll the log in the herb-hazelnut mixture. Cut it into 1-inch pieces and arrange them on a serving platter. Top each with a hazelnut 1⁄2 and serve.

Serves 4


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