Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Cheese and Asparagus Tapenade Straws https://www.metro.ca/userfiles/image/recipes/pailles-fromage-tapenade-asperges-4518.jpg PT15M PT20M PT35M
TapenadeIn a food processor, purée the asparagus, capers, garlic, and pine nuts 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°F (205°C).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.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°F (205°C) for 15-20 minutes.Serve as an appetizer.
48
5 1 5 5
Cheese and Asparagus Tapenade Straws

Cheese and Asparagus Tapenade Straws

Rate this recipe
1 Vote
48
appetizers
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    asparagus, cooked al dente
  • 1 Tbsp.
    (15 mL)
    drained capers
  • 1
    garlic clove, peeled
  • 1/4 cup
    (60 mL)
    pine nuts
  • 1/2 cup
    (125 mL)
    extra-virgin olive oil
    You might like:

    Flyer Deal  (1)
    SAVE $4.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES



  • Salt and freshly ground pepper
  • 400 g
    flaky pastry, commercially prepared or made in-house
    You might like:

    Flyer Deal  (1)
    FRONT STREET BAKERY PARISIAN TWISTS

    FRONT STREET BAKERY PARISIAN TWISTS

    $4.79 ea.

    420 g SELECTED VARIETIES


  • 1 cup
    (250 mL)
    grated cheddar cheese or parmesan
    You might like:

    Flyer Deals  (3)
    IRRESISTIBLES ARTISAN OLD WHITE CHEDDAR CHEESE AGED 2 YEARS

    IRRESISTIBLES ARTISAN OLD WHITE CHEDDAR CHEESE AGED 2 YEARS

    $14.99 ea.

    400 g


    SAVE $4.98 ON 2. 25 Air Miles BONUS MILES when you buy 2
    BLACK DIAMOND CHEESE BARS

    BLACK DIAMOND CHEESE BARS

    2 for $14.00

    400 g or SHREDDED CHEESE 300 - 320 g SELECTED VARIETIES, OR 7.49 EA. 25 Air Miles BONUS MILES when you buy 2

    25 AIR MILES® Bonus Miles when buying 2


    MAPLE LEAF NATURAL SELECTIONS OR GREENFIELD SLICED DELI MEAT OR BOTHWELL CHEESE

    MAPLE LEAF NATURAL SELECTIONS OR GREENFIELD SLICED DELI MEAT OR BOTHWELL CHEESE

    $6.99 ea.

    170 - 175 g SELECTED VARIETIES



  • freshly ground black pepper, to taste

  • coarse sea salt
Imprimer ma sélection

Preparation

Tapenade

In a food processor, purée the asparagus, capers, garlic, and pine nuts 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°F (205°C).

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.

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°F (205°C) for 15-20 minutes.

Serve as an appetizer.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.