Kaaszebra’s “Cheese Zebras”

May 11, 2023May 11, 20230 14

Kaaszebra's Cheese Zebras recipe with Pumpernickel Bread and Dijon Mustard

by The Chefin Appetizer

Prep

10 min

Cook

5 min

Ready In

15 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

238

Sugar

Fat

21g

Kaaszebra's Cheese Zebras are a fun and creative appetizer that is perfect for any occasion. These bite-sized treats are made with a flavorful mixture of butter, egg yolks, cheese, and Worcestershire sauce, piped onto a slice of toasted pumpernickel bread and topped with Dijon mustard. The zebra stripe pattern is sure to impress your guests and add some excitement to your party.

Instructions

1.	In a mixing bowl, combine the butter, boiled egg yolks, salt, pepper, Worcestershire sauce, and grated parmesan cheese or gouda cheese.
2.	Mix until smooth and creamy.
3.	Toast the slices of pumpernickel bread until slightly crispy.
4.	Spread a thin layer of Dijon mustard over each slice of bread.
5.	Using a piping bag or a spoon, pipe the egg yolk and cheese mixture on top of the bread in a zebra stripe pattern.
6.	Serve immediately and enjoy!

PROS

Kaaszebra’s Cheese Zebras are a unique and flavorful appetizer that will impress your guests.

The pumpernickel bread and Dijon mustard add a delicious depth of flavor to the otherwise simple egg and cheese mixture.

Easy to make and perfect for entertaining.

CONS

This appetizer may not be suitable for those with high cholesterol or lactose intolerance, due to the use of butter, egg yolks, and cheese.

It may also not be suitable for those with gluten intolerance due to the use of pumpernickel bread.

HEALTH & BENEFITS

While not particularly healthy, this appetizer can be enjoyed in moderation as part of a balanced diet.
Eggs and cheese are excellent sources of protein and essential nutrients, including calcium, vitamin D, and B vitamins.

	6 tablespoons butter
	4 egg yolks , boiled
	1/4 teaspoon salt
	1 dash pepper
	3 drops Worcestershire sauce
	2 tablespoons grated parmesan cheese or 2 tablespoons gouda cheese
	4 thin slices dark pumpernickel bread
	2 teaspoons Dijon mustard