° Makes 40 to 45 hors d’oeuvres
I use Camembert, Brie, and blue cheeses for this flavorful hors d’oeuvre, but try other combinations with cheeses you have on hand—and if you don’t have hazelnuts, other nuts can be substituted. The little balls can also be served on small toasts instead of carrot rounds.
Preheat the oven to 400 degrees. Cut the cheese into pieces and transfer to a food processor. Pulse for 10 to 15 seconds to combine the textures and tastes (or crush and mix the pieces of cheese in a bowl with a fork). Place the cheese in a bowl.
Halve and core the apples, then cut them into thin sticks about ½ inch long. Stir them into the cheese mixture. Sprinkle with the pepper.
Arrange the nuts in a single layer on a cookie sheet and toast in the oven until lightly browned, 6 to 8 minutes. Add the nuts to the cheese mixture and stir together thoroughly. Refrigerate for at least 1 hour to firm the cheese.
Meanwhile, peel the carrot and cut it crosswise into slices about ⅛ inch thick (you should have 40 to 45 rounds).
Form the cold cheese mixture into small balls and place one ball on each carrot slice. Sprinkle with the chives, if desired, and serve.
Make this tasty hors d’oeuvre with your choice of cheeses and nuts—or offer a selection of different combinations for variety and serve on toast, crackers, or even salad leaves or cucumber slices.