Pumpernickel Grape Slices

For the cheese cream, mix milk and cornstarch and bring to a boil while stirring. Boil for 2-3 minutes. Stir in Parmesan cheese. After briefly overcooling, stir in egg yolk, season with salt and nutmeg and let cool. Beat the margarine until very fluffy and beat in the cream by the tablespoonful. Spread the cheese cream in layers, 3 pumpernickel slices at a time. Chill for 1 hour. Using a knife soaked in hot water, divide into 30 equal pieces. Garnish with half a grape.

Preparation Tip:

The slices can also be filled with other types of spreadable cheese.

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