Parmesan biscuits with a pesto top
( SERVES 54 )
Publication: NZ Woman's Weekly
This is a super starter with a glass of wine before lunch. Topped with pesto and an olive, these biscuits look smart but are easy to make!
Ingredients
| 125 g | Butter, chilled and cubed |
| ½ cup | Parmesan cheese, grated |
| ½ cup | Cheddar cheese, grated |
| 1 cup | Plain flour |
| 1 tsp | Smoked paprika |
| 1 pinch | Salt |
| ½ cup | Roasted red pepper pesto |
| ½ cup | Black olives, pitted and sliced |
Directions
- Place the first 6 ingredients in a food processor. Process until the ingredients are just combined.
- Remove dough and form a ball. Roll this till you get a thickness of 5mm.
- Using a 5cm x 5cm cookie cutter, cut out biscuits. Place on a baking tray lined with baking paper and chill for 1 hour.
- Preheat oven to 180°C and bake for 12 to 15 minutes. Cool on a wire rack.
- To assemble, place ½ tsp of red pepper pesto on top of a biscuit, then a slice of olive.
Cook's tip: Parmesan biscuits will keep in an airtight container for 10 days. The roasted red pepper pesto can be bought at most supermarkets. Pesto can be substituted for something else – even a little homemade chutney would be delicious.
http://www.bite.co.nz/recipe/287/Parmesan-biscuits-with-a-pesto-top/
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