Delicious flavours of the Med transformed into crispy bites
Makes 24 rounds
1 roll of frozen puff pastry, thawed
125ml sweet chilli sauce
125g Kalamata olives, chopped
100g hazel nuts, chopped
100g pecan nuts, chopped
100g marinated sun-dried tomatoes
250g mozzarella cheese, grated
1 Preheat oven to 180C.
2 Unroll the pastry and spread the sweet chilli sauce over it.
3 Arrange the olives, nuts, sun-dried tomatoes and cheese on the pastry.
4 Roll up the pastry lengthways, cover with cling film and place into the fridge for half an hour to chill.
5 Once the roll has firmed up, slice it into 1cm slices and place the slices onto a greased or sprayed baking tray.
6 Bake for 20 minutes or until the pastry is puffed and golden. Serve while still warm.
By | August 20, 2014
Best served as an appetizer or snack, these delicate cookies shine their brightest when paired with an equally salty olive-infused hummus on the side. Don’t be afraid to really drive the theme home with a robust tapenade. An intense dark chocolate can stand up to anything you throw at it. The saying really is true; chocolate goes with everything, or perhaps more accurately, everything goes with chocolate.
- 1/2 Cup Non-Dairy Margarine
- 1/4 Cup Granulated Sugar
- 2 Cups All Purpose Flour
- 2 Tablespoons Cornstarch
- 1/2 Teaspoon Dried Tarragon
- 1/2 Teaspoon Ground Black Pepper
- 1/4 Teaspoon Salt
- 1/2 Cup Oil-Cured Olives, Pitted and Chopped
- 2.5 Ounces 90% Cacao Dark Chocolate, Chopped
- 2 Tablespoons Extra-Virgin Olive Oil