Parmigiano Reggiano Shortbread Hors d’Oeuvres | The Olive Oil Source

Parmigiano Reggiano Shortbread Hors d’Oeuvres

By Sophie Le Doré
November 25, 2012

For 8 people

1 cup of organic all purpose flour
1/3 cup of salted butter
1 Tablespoon The Olive Oil Source medium extra virgin olive oil
1 3/4 cups of finely grated Parmigiano Reggiano cheese
1 Tablespoon of freshly-grated garlic
1 cup of chopped Kalamata olives or mixed assortment
1 cup chopped sun-dried tomatoes packed in oil
1 cup roasted pine nuts
Nota: For non-vegans, 1 cup of chopped prociutto can be added.

Make the dough by mixing the flour, butter, olive oil, cheese and garlic. The dough will be a bit dry at this point. Then combine all the other ingredients and the dough in a bowl, adding a few tablespoons of water to moisten the dough, if necessary. Form into a ball, wrap in plastic, and refrigerate at least 30 minutes or overnight if serving the next day.

Preheat your oven to 350°F.

Cover a cookie sheet with parchment paper.

Roll out the shortbread on a floured surface until about 1/2” thick. Use a small glass or holiday cookie cutters to cut out shapes. Place the shapes about 2” apart on the prepared cookie sheet.

Bake in the oven until the shortbread is light brown, about 15 minutes.

Remove the cookie sheet from the oven. Serve the Parmigiano Reggiano Shortbread Hors d’Oeuvres fresh out of the oven, but cooled slightly, with a glass of Chardonnay. This is a classic French hors d’oeuvre, but it is even more tasty and healthy when it is homemade. If there are any leftovers (unlikely), store them in a metallic box.