It is one of those happy regular Sundays. I didn’t have to work, no big deadlines casting a shadow over the weekend, didn’t have to work either. On purpose I have said no to any invitations for any form of gatherings. For a very nice change, I have no places to be, no people to see, no certain things to do.
So, I did one of my most favourite past times activity – perusing over some of my cookbook collection, while cross-checking the contents of my fridge. I’m going home in a couple of weeks to do a few family things, so I need to use up a few things – an open canned of black olives, anchovies, some chunks of cheese, etc. I remembered a quick tapas dish from a cookbook I got in Barcelona, and voila… now I have some cheesy bites for iftar.
Anchovies + olives + cheese bites
Adapted from Spanish Food and Cooking by Pepita Aris
- 115g all-purpose flour
- 115g unsalted butter, diced
- 115g finely grated pecorino cheese (can use parmesan, manchego, mature-sharp cheddar or gruyere cheese instead)
- 50g anchovy fillets in oil, drained and roughly chopped
- 50g black olives, roughly chopped
- 1 tsp cayenne pepper (can also use paprika instead)
- sea salt, to serve
Tools: food processor, food scale, rolling pin, pastry cutter, baking sheets
Total active time 15 minutes (45 minutes including bench and bake time)
- In a food processor, place flour, butter, cheese, anchovies, olives and cayenne pepper and pulse until the mixture forms a dough
- Make the ball into a dough and wrap the dough loosely in clear film wrap. Chill for 20 minutes.
- Preheat the oven to 200F/400F. Roll out the dough thinly (about 50mm) on a roughly floured surface.
- Using a cookie cutter, cut the dough into little rounds. Transfer to baking sheets and bake for 12-15 minutes until golden. Cool on a wire rack. Sprinkle with salt before serving (optional).
Makes 24 tasty bites