Tangerine and cream cheese balls


Total time: 2hr 30m
Preparation Time: 30m

Servings
For 18 piece


Nutritional Information

Contains 38 Kcal, 1g Protein, 2g Carbohydrates, 3g Fat


Ingredients

  • Cream cheese balls
  • 1 tangerines, rinsed with hot water, dabbed dry; use grated zest only
  • 200 g double cream cheese
  • 2 pinches salt
  • Coriander & pistachio coating
  • 1 tbsp pistachios, toasted, finely chopped
  • 2 tbsp coriander, finely chopped
  • a little pepper
  • Cranberry & paprika coating
  • 1.5 tsp smoked paprika
  • 3 tbsp dried cranberries, finely chopped
  • Onion, sesame & poppy seed coating
  • 0.5 tbsp blue poppy seeds
  • 1 tbsp sesame seeds
  • 1 tbsp dried fried onions, crushed

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Instructions

  • Cream cheese balls

    Mix the cream cheese and tangerine zest, season with salt, cover and chill for approx. 30 mins. Shape the mixture into 18 balls, cover and chill for approx. 1 hr. on a chopping board lined with cling film.
  • Coriander & pistachio coating

    Mix the coriander, pistachios and pepper in a shallow dish. Toss 6 cream cheese balls in the mixture, press gently on the coating, chill for a further 30 mins.
  • Cranberry & paprika coating

    Mix the cranberries and paprika in a shallow dish. Toss 6 cream cheese balls in the mixture, press gently on the coating, chill for a further 30 mins.
  • Onion, sesame & poppy seed coating

    Dry-roast the sesame and poppy seeds in a non-stick frying pan, mix with the fried onions in a shallow dish. Toss 6 cream cheese balls in the mixture, press gently on the coating, chill for a further 30 mins.
  • Prepare:

    These cream cheese balls can be made approx. half a day in advance, cover and chill until ready to serve.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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