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Ingredient
- 1 sheet flaky pastry dough
- 250 ml (1 cup) PC Splendido Quattro Fromaggi grated cheese
- 20 ml (4 tsp) basil pesto
- 20 ml (4 tsp) sundried tomato pesto
- 1 egg yolk
- 15 ml (1 tbsp) milk
- fresh herbs for garnish
Preparation
- Preheat oven to 400°F (200°C).
- Beat egg yolk with water, then brush over phyllo pastry sheet. Cut pastry sheet into 25 two inch (5 cm) squares. Using a 1 1/2 in. (4 cm) round cookie cutter or one that is slightly smaller than the squares, press circles lightly into the dough so as to mark the centre, be careful not to cur through the dough.
- Brush half of all circles with sundried tomato pesto and brush the other half with basil pesto. Sprinkle grated cheeses over pesto covered squares. Bake in the middle of the oven for 10 to 12 minutes.
- Remove from oven when cheese begins to bubble and dough is golden. Garnish with fresh herbs and serve immediately.
Cook commentary
Serves: 25 canapés
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