Parmesan Biscotti with Goat’s Cheese and Basil Pâté

Name: Parmesan Biscotti with Goat’s Cheese and Basil Pâté
Yield: Makes About 20
Cuisine: Italian
Ingredients: olive oil 1 tbsp; egg yolk 1 medium; Parmesan 55 g (2 oz), freshly grated; butter 85 g (3 oz); plain flour 200 g (7 oz); basil small handful of leaves; goat’s cheese 100 g (3½ oz); tomato 1, diced, for garnish; chives small bunch, for garnish

Preparation info

Makes About
20

Difficulty
Easy

Appears in

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

About

These delightful Parmesan biscuits make elegant canapés and can accompany a variety of toppings, such as pesto and tapenade. The pastry is quick and easy to make and keeps well in the freezer to be baked at your convenience.

Ingredients

plain flour 200 g (7 oz)
butter 85 g (

Europe
Italy
Pastry
Mediterranean
Vegetarian

Method

To make the biscuits, place the flour and butter in a food processor and combine until it resembles breadcrumbs. Add the Parmesan, egg yolk, and 1 tbsp water, and mix well to a dough. Allow to rest for 1 hour.
Roll out the pastry to the thickness of a £1 coin. Using a pastry cutter, cut into discs of about 5cm (2in) in diameter. Put on a baking tray lined with gre