One last appetizer recipe to end the year on a high note! Parmesan shortbreads, sprinkled with sesame seeds, served with a delicious avocado Chantilly.
Prep Time: 15 minutes
Baking Time: 10-12 minutes at 350°F (180°C)
Difficulty: easy
Yield: 25-30 shortbreads
For the Parmesan shortbreads
For the avocado Chantilly
Preparing the Parmesan shortbreads: Preheat the oven to 350°F (180°C). Line a baking tray with baking paper and set aside.
Grate the Parmesan.
Pour the Parmesan cheese into the bowl of a food processor, then add the butter and flour and process for about 2 minutes. The dough really looks like sand, that’s normal!
Remove the dough from the bowl and divide it into 2 piles.
Roll each one into a sausage shape, pressing firmly with your fingers, and if necessary place the sausages in the refrigerator for 10-15 minutes to facilitate cutting.
After this time, cut the sausages into thin slices.
Arrange the slices on the prepared baking sheet, spacing them slightly apart, and spread some sesame seeds on top.
Bake for 10-12 minutes or until the shortbreads are light in colour.
Remove from oven and cool on a wire rack before serving.
Preparing the avocado Chantilly: remove the flesh from the avocado and place in a bowl. Add a dash of lime juice, salt and pepper to taste and blend. The mixture should be smooth and lump-free. Add a few zests of lime and blend again.
Whip the cream until stiff. Gently fold the cream into the avocado purée. Chill until ready to serve.
Serve the avocado Chantilly with the Parmesan shortbreads.
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