WIP>Recettes>Tourbillons de pesto au tonnerre vert
Tourbillons de pesto au tonnerre vert
Ces canapés de fête élégants sont tout aussi savoureux servis chauds sortis du four que préparés à l'avance et refroidis au réfrigérateur. Ils utilisent intelligemment de la pâte feuilletée et du pesto prêts à l'emploi pour les rendre très faciles...
Ces canapés de fête élégants sont tout aussi savoureux servis chauds sortis du four que préparés à l'avance et refroidis au réfrigérateur. Ils utilisent intelligemment de la pâte feuilletée et du pesto prêts à l'emploi pour les rendre très faciles à assembler - et tout le monde adore les saveurs savoureuses de Green Thunder, notre cheddar affiné à l'ail rôti et aux herbes du jardin.
METHOD
Preheat a fan oven to 200C/gas mark 6.
Unroll the pastry until flat.
Spread the pesto thinly over the pastry, leaving a 2cm border around the edge.
Sprinkle the cheese evenly over the pesto.
Roll up the pastry tightly into a sausage shape and cut into 3cm discs, placing them flat on a nonstick baking sheet.
Bake for 15-20 minutes until golden and crispy.
Cool on a wire rack and serve while still warm, or cool and store it in an air-tight container in the fridge.
METHOD
Preheat a fan oven to 200C/gas mark 6.
Unroll the pastry until flat.
Spread the pesto thinly over the pastry, leaving a 2cm border around the edge.
Sprinkle the cheese evenly over the pesto.
Roll up the pastry tightly into a sausage shape and cut into 3cm discs, placing them flat on a nonstick baking sheet.
Bake for 15-20 minutes until golden and crispy.
Cool on a wire rack and serve while still warm, or cool and store it in an air-tight container in the fridge.
Recipes
From our kitchen table to yours
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
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Need a Father’s Day food idea? This one’s worth bookmarking. Created by the team at CRWST Bakery, this steak sandwich pairs tender flat iron steak with a Purple Vale rarebit. Finished with sharp pink pickled onions, peppery rocket and toasted sourdough, it’s a perfectly balanced combination of indulgent flavours and textures.Discover more from CRWST Bakery on their website and follow them on Instagram
Truffle Trove, our extra mature Cheddar infused with Black Summer truffle, is “the best cheese in the world” according to our customer Jo, who messaged us on social media. And who are we to argue? Jo loves this indulgent cheese so much that she used it to invent what has become her family’s favourite dish, Truffle Trove Alfredo pasta – and we’re sharing it with you here. Delicious spooned over linguine, this rich, creamy and extra cheesy sauce is made with both Truffle Trove and Black Bomber, crushed garlic, double cream, chestnut mushrooms, chicken strips and pancetta. “Truffle Trove takes this sauce to the next level,” says Jo. Her whole family loves it – and now we do too.
Some sandwiches are fine as a lunchtime stopgap. This one? It’s something else. Thick slices of our new Purple Vale – rich, crumbly mature Cheddar combined with balsamic caramelised red onion chutney and Giusti 3 Gold Medals Balsamic Vinegar of Modena – with peppery rocket, all tucked inside freshly baked rosemary focaccia. Bold, beautiful and impossible to resist.
Serve this cheesy leek gratin as a side dish for roast chicken or ham – or as a vegetarian main course with thick slices of buttered bread. Baking the leeks makes them sweet and tender, and our award-winning Black Bomber extra mature Cheddar adds deeply savoury flavour notes to the thick, creamy sauce.
