Cheese roll for the holiday table
Gouda, Edam, Tilsiter. If you don't like spicy food, you can omit the Tabasco and cayenne pepper altogether—a cheese roll for the holiday table will still be delicious.
- Cream cheese
- Ricotta Cheese
- Russian cheese
- Pitted olives
- Onions
- Fresh mint
- Poppy
- Sesame
- Tabasco sauce
- Cayenne pepper
- Peel and finely chop the onion (or grate it on a fine grater). Slice the olives into thin slices. Finely chop the mint. Grate the Russian cheese.
- In a large bowl, combine the cream cheese and ricotta. Beat with a mixer, then stir with a spoon or spatula until smooth and lump-free.
- Add grated cheese, sliced olives, chopped onion, Tabasco sauce, and a pinch of cayenne pepper to the cheese mixture. Mix thoroughly until all ingredients are evenly distributed.
- Lay a large sheet of foil or cling film on the table. In a separate bowl, mix the mint, poppy seeds, and sesame seeds. Place the cheese mixture on the foil and form it into a tight, oblong log with your hands. Roll it on all sides in the prepared mint, poppy seeds, and sesame mixture.
- Wrap the cheese log tightly in foil or cling film (like a candy). Refrigerate for at least 1 hour, but preferably 2-3. During this time, the roll will set and become firm enough to slice.
- Before serving, remove the cheese roll from the refrigerator, unwrap it, and cut it with a sharp knife into slices about 1–1.5 cm thick. Place on a platter and serve as an appetizer with crackers, toast, or fresh vegetables.
almonds) or a mixture of nuts with paprika - you will get a completely different, but also very interesting version of a cheese roll with filling for the holiday table.
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