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As I mentioned in the post Walnuts Pasta with Marjoram, I really like the marjoram aroma with the walnuts, so I have no doubts chosing the aromatic herbs for these roll-ups.

A tip: I used Emmenthal thin slices, but they easily break. A more tender cheese should be better.

This is the fourth recipe from the 20 appetizers lunch.

Cheese Roll-Ups with Walnuts and Marjoram

Ingredients
8 emmenthal (or another tender cheese) slices
100g ricotta cheese
20 walnuts
1 tbsp dried marjoram

Directions
Put the ricotta, coarsely chopped walnuts and marjoram on the cheese slices.
Roll and put on a serving plate.

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Two years ago:

Winter sowing planting dates

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This is my contribution to Weekend Herb Blogging, an event handled by Cook (almost) anything at least once that I'm hosting this week.

-- WHB #226: Recap --

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