Cream Cheese Dip Hedgehog with Parmesan Chips
- For the parmesan chips
- 200 grams freshly grated Parmesan
For the parmesan chips: Preheat the oven to 200°C (400°F).
Place a 10 cm (approximately 4 inches) long oval cookie cutter on a baking sheet lined with parchment paper. Spread a thin, even layer of cheese on it. Remove the cutter and repeat 15 times.
Place in the oven for about 5 minutes until the cheese melts and is lightly golden brown. Remove the pan and let the cheese cool slightly. Remove from the parchment paper and let cool on a wire rack until crispy and cool.
For the cream cheese hedgehog: Rinse the scallions and chop finely. Mix together the cream cheese, cream, scallions, lemon juice, salt, and pepper. With wet hands, form 16 little hedgehog bodies. Rinse the chives, shake dry and cut into 4-5 cm (approximately 1 1/2 - 2 inches) long strips. Insert the chive strips as thorns into the hedgehog. Press the peppercorns as eyes and a snout.
To serve: Place each hedgehog on a parmesan chip.