Preparation : 15 minutes

Efficiency : 20 balls

Ingredients

Instructions

1. Roll the cheese into small balls of about 1 tsp. (5 ml) and transfer to a large, shallow dish.

2. In a small bowl, combine the grappa with the parsley, garlic and oil. Season with salt and pepper. Pour mixture over the cheese and cover. Refrigerate and let marinate for 1 to 2 days.

3. Bring the cheese balls to room temperature. Serve them with some toasted bread and olives warmed for a few minutes in a frying pan with a little olive oil, garlic, dried basil and oregano.

Soup shooters

1. Want a splash of colour on your platter? Take a look at our Idleness section on page 22 and cook up one of our soups: cream of zucchini and white bean soup, cream of red vegetable soup or cream of Jerusalem artichoke and cauliflower soup. Delicious hot or cold!