|Caraway seeds||2 Teaspoon|
|Philadelphia cream cheese||8 Ounce (1 Cup)|
|Chopped parsley||5 Tablespoon|
|Paprika pepper||1 Teaspoon|
|White pepper||1⁄2 Teaspoon|
|Pumpernickel bread slice||2|
Mix the caraway seeds with the cheese, chopped parsley, paprika and pepper.
Leave to chill for 30 minutes.
Crumble the pumpernickel bread.
Form the cheese mixture into small balls and coat in the pumpernickel crumbs.
Chill for a further 30 minutes.
Arrange in a dish and serve garnished with parsley.