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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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These yummy creations were on an antipasto platter at the Rimfire Winery at Maclagan (near Toowoomba, Queensland). I just HAD to ask the chef for the recipe! They've become a family favourite. Ingredients:
125 g philadelphia cream cheese |
1/2 cup tasty cheese, any variety,grated |
1/4 cup parmesan cheese, freshly grated |
1/2 teaspoon curry powder (or to taste) |
2 tablespoons mild paprika |
Directions:
1. In a small bowl combine cheeses and curry powder.
2. Add at least enough curry powder to turn the mixture a pale yellow'eggy' colour- and more if you want it to taste really hot.
3. Beat until well combined.
4. Sprinkle 1 tablespoon of the paprika onto a plate or chopping board.
5. Take half of the cheese mixture and roll it into a ball.
6. Now roll the ball in the paprika until well covered.
7. Wash and dry hands and repeat with the rest of the cheese mixture.
8. Place cheese balls into a plastic box, cover with a lid and refrigerate until cold.
9. Serve with water biscuits (cheese crackers).
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