Cheese and Asparagus Tapenade Straws
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 35 min |
servings
| Category: | Appetizers |
| Subcategory: | Cheeses |
| Source: | Metro |
Recipe ingredients
- Asparagus Tapenade
- 1 cup (250 mL) asparagus, cooked al dente
- 1 Tbsp. (15 mL) drained Irresistibles* capers
- 1 garlic clove, peeled
- ¼ cup (60 mL) pine nuts
- ½ cup (125 mL) Irresistibles* extra-virgin olive oil
- Salt and freshly ground pepper
- Straws
- 400 g flaky pastry, commercially prepared or made in-house
- 1 cup (250 mL) grated cheddar* cheese or parmesan
- Freshly ground black pepper, to taste
- Coarse sea salt
Preparation
Tapenade
In a food processor, purée the asparagus, capers, garlic, and pine nuts and at the same time pour in the olive oil in a fine stream until the mixture reaches a crumbly consistency. Season to taste and set aside. Preheat the oven to 400 ºF (205 ºC). Working on a floured work surface, use a rolling pin to roll out the flaky pastry. Make 2 rectangles, each measuring 9 in. by 12 in. (24 cm by 30 cm). Baste the pastry with the asparagus tapenade and then sprinkle the cheese on top. Press down gently with your fingers so that the cheese sticks to the tapenade.
Season to taste.
Cut into strips 3/4 in. (1.5 cm) wide. Place on a cookie sheet lined with parchment paper and twist each strip.
Set in the freezer for 15 minutes.
Bake at 400 ºF (205 ºC) for 15-20 minutes.
Serve as an appetizer.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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- Horsemeat Cheeseburgers with Tapenade
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- Le Douanier Alpine Ham, Cheese & Asparagus Crêpes
Asparagus, Shrimp and Goat Cheese Frittata
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