These little balls of heaven go well with a nice glass of dry white wine… They are delicious!

Serves: 30 pieces Prep. time: 20′ + 30′ waiting Cooks in: – Ready in: 20′

350 g anthotyro or other soft white cheese (e.g. ricotta)
150 g blue cheese, grated
1 cup tinned pineapple, finely chopped, drained
1 tbsp spring onion, finely chopped
2 tbsp red pepper, finely chopped
2 tbsp green pepper, finely chopped
3 drops Tabasco® (optionally)
3 tbsp walnuts, finely chopped
salt (optionally)

For coating
2 cups walnuts, finely chopped
1 cup parsley, finely chopped

Step 1
Mix all ingredients in a bowl with a fork until well combined. Check for salt. Wrap and fridge for 30 mins.

Step 2
Shape walnut-size balls (3 cm diameter) and cover half in chopped walnut and half in parsley. Serve right away or allow to sit in the fridge for a while before serving.

Photo: George Drakopoulos – Food styling: Elena Jeffrey

Και η συνταγή στα ελληνικά: Τυρομπαλίτσες με πιπεριές και ανανά