It works, but it's mushy. You need a fork, and probably a knife to eat them. If you're planning to serve them as hors d'oeuvres, you could serve them atop a parmesan crisp to keep things tidy. To make a parmesan crisp, grate genuine parmesan cheese and place in 10 cm/2 inch rounds on a silicone mat on a baking sheet and bake at 200C/400F until melted. Let them cool, and they'll be crisp. Job done.
