Colorful Cream Cheese Balls
Vibrant cream cheese balls with whole grain crumbs for salad: the cheese spheres look not only pretty but also provide plenty of vitamin A.
Ingredients
- 150 g arugula (1 head)
- 30 g rye whole-grain bread (1 slice)
- 80 g cream cheese (13% fat)
- various peppercorns
- coarse salt
- 3 tbsp classic vegetable broth
- Pepper
- 2 tsp mild white wine vinegar
Instructions
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1.
Clean, wash, dry and cut the arugula into bite-sized pieces.
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2.
Break the whole-grain bread into large chunks and pulse in a stand mixer or food processor until fine crumbs form.
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3.
Stir half of the crumbs with the cream cheese in a small bowl and let sit for 5 minutes.
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4.
Coarsely crush peppercorns in a mortar. Mix with the remaining crumbs and a pinch of salt. Place on a small plate.
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5.
Rinse a teaspoonful of cold water, use it to scoop six equal-sized lumps from the cream cheese mixture. Wet your fingers, shape each lump into a ball and roll them in the pepper-crumb mix.
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6.
Whisk vegetable broth with salt, pepper and vinegar. Toss the sauce with the arugula in a bowl until well combined.
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7.
Divide the salad onto two plates. Arrange the cream cheese balls on top and serve.
