Cheese and jam party cups
Ingredients for 8-10 cups:
200 g cheese spread
50 g raw hazelnuts
2 tablespoons Greek yogurt (or other full cream yogurt)
1 tablespoon favorite salad oil
8-10 slices of wholegrain toaster bread
Cherry jam (recipe)
Roast dry the hazelnuts in a saucepan or in the oven, without salt. Once cooled, discard the skin and coarsely chop or grind them.
Mix the cheese spread with the yogurt, oil, a little ground black pepper and hazelnuts. Cover and refrigerate until ready to serve.
Roll out the bread slices with a pastry roller. Then stamp out circles with a round stainless steel cookie cutter (mine was 10 cm in diameter). Brush the upper side with oil and place in a muffin pan, pressing down the middle to give them the shape of a cup. Bake at 180°C until golden. It’s pretty quick. Let cool completely on a wire rack.
Assemble the party bites just before serving. Put a teaspoon of cheese in each cup and decorate with 1 teaspoon of jam, providing 1 whole cherry per cup.