Photography recipe
Fotografía Chef Signature Chef

METHOD 

  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...

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METHOD 

  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