Vegetable Appetizers with Cream Cheese

Description

Vegetable appetizers with cream cheese

Ingredients

• Potato - 1 piece
• Rutabaga - 1 piece
• Beetroot - 1 piece
• Radicchio Salad - 0.7 oz
• Herbed Cream Cheese - 1.1 oz
• "Almette cheese with Maasdam cheese" - 1.1 oz
• "Almette cheese with Maasdam cheese" - 1.1 oz
• "Almette cheese with Maasdam cheese" - 1.1 oz
• Parsley - to taste
• Dill - to taste
• Honey - to taste
• Sunflower Seeds - to taste
• Salt - to taste
• Ground Black Pepper - to taste

Step by Step guide

Step 1

Thoroughly wash the turnip, beetroot, and potato, then wrap each vegetable separately in foil. Place the turnip and beetroot in the oven preheated to 392°F. After 30 minutes, add the potato and leave it for another hour.

Step 2

Halve the cooked vegetables and place them on a serving board. Tear off a couple of beautiful leaves from the radicchio and arrange them alongside the vegetables. Spread Almette cheese with white mushrooms on the potatoes, Almette with herbs on the turnips, Almette with garlic on the beets, and Almette with tomatoes on the radicchio.

Step 3

Garnish with sprigs of dill and parsley leaves. Drizzle honey over the turnips and sprinkle with sunflower seeds. Season with salt and pepper.

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