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Cheese and Asparagus Tapenade Straws https://www.metro.ca/userfiles/image/recipes/pailles-fromage-tapenade-asperges-4518.jpg PT15M PT20M PT35M
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.
48
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
Imprimer ma sélection

Ingredients

  • 1 cup
    (250 mL)
    asparagus, cooked al dente
  • 1 Tbsp.
    (15 mL)
    drained capers
  • 1
    garlic clove, peeled
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  • 1/4 cup
    (60 mL)
    pine nuts
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  • 1/2 cup
    (125 mL)
    extra-virgin olive oil
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  • Salt and freshly ground pepper
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  • 400 g
    flaky pastry, commercially prepared or made in-house
  • 1 cup
    (250 mL)
    grated cheddar cheese or parmesan
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  • 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.

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