Don't you love spoiling yourself with an aperitif and nibbles from time to time? Of course I have to indulge often when I am in Italy in "the land of aperitives" but for special occasions I treat myself at home too.
I made these spoons out of pastry which made my friends smile when I put them on the table. They are pretty much straightforward to prepare and they look elegant and cute. I have served them with soft cheese mixed with chives and salmon, one of those classics flavours most people like.
Appetizers need to be served with a good quality aperitif wine so I have paired my appetizers with an elegant vintage Champagne from Tesco: Cristal Champagne a full bodied champagne, fresh, brimming with candied peach fruit and toasted hazelnuts flavours.
I love the idea of elegance when it comes to aperitives, after all it is all about celebrating and for that we want something special!
If you like to add an extra crunchy bite to your spoons you can add 2 tbsp of chopped nuts or sesame seeds to the pastry.
- Prep Time : 35 minutes
- Cook Time : 10-12 minutes
Let's make the shortcrust pastry.
On your worktop put the flour in a heap with the egg, salt and butter. Mix with a fork and then working quickly with your hands make a ball. Wrap it in cling film and put it in the fridge for 1 hour.
Dust your worktop with a little flour then with a rolling pin roll the pastry to about 4 mm thick.
Rest a teaspoon on the pastry with the concave part facing downwards then with a sharp knife cut all around the spoon.
Press with a finger or with the spoon over the pastry to obtain the concave part.
Do the same with the remaining pastry then line your pastry spoons on your baking tray over a sheet of baking paper.
Cook for 10-12 minutes at 180C or 356 F.
Mix the soft cheese with the 2 tbsp of chopped chives, slice the salmon into strips and roll them with a piece of chive.
When the spoons are cooked let them cool down then place the cheese and the salmon on each spoon and serve them with your aperitif.
I am entering this to "Cooking with Herbs" hosted by Karen.