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Toasted Nibbles
1/2 cup of ricotta cheese
1 cup of finely grated double Gloucester or Colby cheese
2 teaspoons of chopped fresh parsley
1/2 cup of chopped mixed nuts
3 tablespoons of chopped mixed fresh herbs, such as parsley, chives, marjoram, lovage and chervil
2 tablespoons of mild paprika
pepper
sprigs of fresh herbs, to garnish |
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Combine the ricotta with the double Gloucester or Colby cheese. Add the parsley, season with pepper, and mix together until thoroughly combined.
Form the mixture into small balls and place on plate. Cover and chill in the refrigerator for about 20 minutes, until they are firm.
Sprinkle the chopped nuts onto a cookie sheet and place them under a preheated broiler, until lightly browned. Take care because they can easily burn. Remove from the broiler. Set aside to cool.
Place the nuts, mixed herbs and paprika into 3 separate small bowls. Remove the cheese balls from the refrigerator and divide into 3 equal piles. Roll 1 quantity of the cheese balls in the nuts, 1 quantity in the herbs and 1 quantity in the paprika.
Arrange the coated cheese balls alternately on a large serving platter. Cover and chill in the refrigerator until ready to serve, and then garnish with sprigs of fresh herbs. Serves 4
 
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