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Procedure

 

1- Use a small round cookie cutter to make shapes from the rolled-out dough

2- In a small bowl, mix the cheeses, season with salt to taste and freshly ground black pepper 

3- Remove the stone from the olives; cut them into pieces

4- Carefully wash and drain the lettuce and little tomatoes 

5- Grease a baking tray and place the...

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Procedure

 

1- Use a small round cookie cutter to make shapes from the rolled-out dough

2- In a small bowl, mix the cheeses, season with salt to taste and freshly ground black pepper 

3- Remove the stone from the olives; cut them into pieces

4- Carefully wash and drain the lettuce and little tomatoes 

5- Grease a baking tray and place the dough shapes on it; break an egg in a cup, whisk and daub the little dough tapas

6- Bake in a preheated oven at 190º C, until lightly golden; remove and allow to cool

7- Place a little of the cheese mixture on half of the little tapas; spread pieces of olive on the cheese and thin slices of dry salami; place another tapa on top

8- Add a little olive mayonnaise onto each biscuit and finish off with a little lettuce and tomato on top

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Ingredients 4 persons
  • Baked dough-based tapas
  • 100 g cream cheese
  • 150 g cottage cheese
  • 8 black olives
  • 8 green olives
  • 1 dry salami
  • 4 leaves lettuce
  • 10 cherry tomatoes
  • Ground black pepper
  • ½ spoonful butter
  • 1 egg
  • Salt to taste
  • 70 g olive mayonnaise.
Recipes. The Cook & Chef Institute