Cheese and grape balls

Name: Cheese and grape balls
Ingredients: 200 g brânză de burduf; 200 g semi-hard cheese; 12 grapes; 15 g parsley or dill; 1 teaspoon sweet paprika; 1 tablespoon poppy seeds; 1 tablespoon sesame seeds

Appetizers - Cheese and grape balls by Claudia P. - Recipia

Cheese and grape balls hide a grape inside their salty center and are coated with herbs, paprika, poppy seeds or sesame seeds. The photo doesn’t quite capture how they look on a platter, where each coating keeps its color. I mostly roll them in poppy seeds, in a thin layer. Prep: 20 minutes. Cook: 0 minutes. Total time: 20 minutes. Servings: 6. About 240 kcal and 14 g protein per serving.

Ingredients

200 g brânză de burduf
200 g semi-hard cheese
12 grapes
15 g parsley or dill
1 teaspoon sweet paprika
1 tablespoon poppy seeds
1 tablespoon sesame seeds

Preparation

1. Grate the semi-hard cheese and mix it in a bowl with the brânză de burduf, a Romanian cheese, until smooth. 2. Divide the mixture into 12 portions. Flatten each portion in your palm, place a grape in the middle and wrap the cheese around it, shaping it into a ball. 3. Put the finely chopped parsley or dill, paprika, poppy seeds and sesame seeds in separate dishes. Roll each ball in one of them, as you prefer.

Notes

You can use dill instead of parsley, and the cheeses contain dairy. Choose firm grapes with unbroken skins; very large grapes can be cut in half before filling. Brânză de burduf varies in saltiness, so taste the mixture before shaping, rather than adding salt automatically. Finely chopped, well-dried herbs stick evenly to the surface. Keep the balls covered in the fridge for up to 3 days. When I make more servings, I double the amounts and shape them close to serving time; I serve them with slices of bread.