Mini Pumpkins

1. 1

   Mix the cheese with the pesto and refrigerate for 2 hours.

2. 2

   Shape the cheese into little balls and cover in paprika.

3. 3

   Using a spoon handle, gently mark the balls with a small incision to imitate the markings on a pumpkin.

4. 4

   Cut the stem from the spring onion into small pieces.

5. 5

   Roll up and place in the center of each 'pumpkin.'

6. 6

   Leave to cool until ready to serve.

No additional tips available.