Easter cheese roll with sun-dried tomatoes, pistachios and olives
Ingredients
500 g cream cheese (philadelphia type or good ground cheese for cheesecake - unsweetened of course)
bunch of chives
2 cloves of garlic
handful of VERA sun-dried tomatoes
a few green VERA olives
handful of unsalted pistachios
approx. 50 g grated parmesan cheese
salt and freshly ground pepper
Preparation
In a bowl, mix the cheese with the chopped chives, grated Parmesan cheese and a little salt and pepper.
Transfer the mixture to cling film, form a roll and place in the freezer for 1-2 hours.
In the meantime, finely chop the sun-dried tomatoes and pistachios - this will be your 'coating'.
Remove the cooled roulade from the foil, coat with the tomato and pistachio mixture, decorate with olive halves and basil leaves.
Finally, you can lightly pour a good quality oil (e.g. tomato or olive oil) over the whole thing.
Serve with bread or crackers.
