Tiny Parmesan & Black Olive Shortbreads With Parsley Pesto & Goat’s cheese
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 10minutes
Total time is 10minutes
Serve is for 25 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
25
- 15grams parsley
- 20 parsley leaves
- 2tablespoons pine nuts
- 4tablespoons Parmesan cheese, grated
- 1 garlic clove, crushed
- 1tablespoons olive oil
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 25 tiny Parmesan and black olive shortbreads
- 100grams fresh creamy goat's cheese
Description
The shortbreads can be made well in advance, but top them with the pesto and goat’s cheese on the day of the party.
Method
Step 1 of 2
For the pesto, place the parsley, pine nuts, Parmesan, garlic, and oil in a food processor or blender; pulse to a thick paste. Add salt and pepper to taste.
Step 2 of 2
Use a teaspoon to top shortbreads with the pesto and goat’s cheese. Garnish with parsley leaves. Serve at room temperature.
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