Apéro Cheese Feet with Cream Cheese Balls – Athlete's Foot Snack
Irresistible cheese feet as an apéro pastry
With these apéro cheese feet – a playful athlete's foot snack – you'll have your guests smiling. The little feet are made from a crunchy Parmesan dough and topped with a cream cheese ball rolled in colourful flowers and seeds. The cheese feet go perfectly with a glass of wine or as a bite at a cosy afternoon barbecue. You really must give this recipe a try.
Ingredients
CREAM CHEESE BALLS
DECORATION/COATING
Step by step
Cheese dough
Prepare the ingredients for the dough
Set the oven to 170 °C fan. Take the soft butter and put it into a mixing bowl. Then add the Parmesan and the flour and combine everything roughly with a rubber scraper.
Rubber scraper Pink, large
White flour, 1 kg
Knead and chill for 20 minutes
Then knead the mixture by hand into a smooth dough. Now wrap the dough in cling film and put it in the fridge for about 20 minutes.
Roll out to 5 mm, cut out the feet and bake until golden brown
Then dust the work surface with flour and roll out the dough to 5 mm using the rolling guides.
If you go for the mini feet, the amount of dough makes 32 little feet. If you'd rather have slightly larger feet, the medium size makes 15 feet. Place the cut-out feet on a baking tray lined with baking paper and bake them for about 10 minutes until nicely golden brown. Then let them cool well.
Rolling guide set, 6 pieces
Cookie cutter set feet
Baking paper 42 x 33 cm, 25 pieces
Professional rolling guide set, 3 sizes
Cream cheese balls
Season the cream cheese and shape the balls
In the meantime, put the cream cheese into a bowl, season it with salt and pepper and stir until smooth.
Now you can shape balls using two teaspoons — about 10 g for the small feet, about 20 g for the medium ones.
Roll in the flower-and-seed mix and place the balls on the feet
Prepare a mix of dried flowers and seeds in a shallow bowl. Roll the cream cheese balls all around in it until they are nicely and colourfully coated. Depending on your taste, you can vary the colour choice of both the flowers and the seeds.
Finally, place the colourfully coated cream cheese balls on the golden-brown Parmesan feet.
Edible organic flower mix from Switzerland
Edible organic marigold from Switzerland
Edible organic cornflower blossoms Mix from Switzerland
Edible organic cornflower blossoms Pink from Switzerland
Apéro cheese feet
Ingredients
CHEESE DOUGH
CREAM CHEESE BALLS
DECORATION/COATING
Preparation
- Dough: Combine soft butter, Parmesan and white flour (75 g each) and knead by hand into a smooth dough.
- Chill: Wrapped in cling film, place in the fridge for 20 minutes.
- Cut out: Roll out the dough to 5 mm and cut out the feet (mini 32 pieces, medium 15 pieces).
- Bake: Bake for about 10 minutes at 170 °C fan until golden brown, then let cool well.
- Balls: Season the cream cheese, shape balls (10 or 20 g) and roll them in the flower-and-seed mix.
- Finish: Place the balls on the cooled feet.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery — exactly the sizes the recipe was tested with.
Ingredients
Edible organic cornflower blossoms Blue from Switzerland
Edible organic cornflower blossoms Mix from Switzerland
Edible organic cornflower blossoms Pink from Switzerland
White flour, 1 kg
Equipment
Whisk 35 cm
Cookie cutter set feet
Baking paper 42 x 33 cm, 25 pieces
Rubber scraper Pink, large
Professional rolling guide set, 3 sizes
Delivery in 1–2 working days · Free shipping from CHF 100*
Nice alongside
Not needed for the recipe — but it goes well.
Rolling guide set, 6 pieces
Edible organic flower mix from Switzerland
Rubber scraper Red, large
Rubber scraper Black, large
Rubber scraper Dark blue, large
Edible organic sunflowers from Switzerland
Edible organic marigold from Switzerland
To make your athlete's foot snack a guaranteed success
The Parmesan feet stay crunchy for weeks – but only without a topping. As soon as the moist cream cheese ball sits on top, they slowly soften. So only assemble the little feet on the day of serving; both the feet and the balls can easily be prepared ahead.
Flowers bring colour, seeds bring crunch – the coating looks best with both. For example, combine the cornflower mix with sunflower and pumpkin seeds, or keep everything in one colour palette. Bear guests with allergies in mind: poppy, chia and the like are seeds.
Parmesan, butter and flour in exactly equal parts – there is nothing more to this dough. If it gets sticky when cutting out or the feet lose their shape, a round in the fridge helps: the dough thrives on cold butter.
Frequently asked questions
Yes, very well indeed: the baked Parmesan feet keep in a biscuit tin for up to a month. You can also stir together the seasoned cream cheese mixture the day before. Only the assembly belongs on the day of serving – once topped, the little feet keep for a maximum of three days in the fridge.
Any mature hard cheese works – Sbrinz makes the feet even a bit more Swiss, and a strong Gruyère works too. The only important thing is that the cheese is finely grated so the dough can be kneaded smoothly.
Of course! The dough can be shaped with any cookie cutter you like – flowers, hearts or simple rounds work just as well. The main thing is that the shape isn't too filigree, so the cream cheese ball has plenty of room.
Print recipe
Choose what should appear on the printout.
Related products
Edible organic cornflower blossoms blue from Switzerland
Rolling pin set 6 pieces
Edible organic flower mix from Switzerland
White flour, 1 kg
Whisk 35 cm
Cookie cutter set feet
Baking paper 42 x 33 cm, 25 pieces
Rubber scraper Red, large
Rubber scraper Pink, large
Rubber scraper Black, large
Rubber scraper dark blue, large
Professional rolling pin set, 3 sizes
Edible organic sunflowers from Switzerland
Edible organic marigold from Switzerland
Edible organic cornflower blossom mix from Switzerland
Edible organic cornflower blossoms pink from Switzerland
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