GRUYèRE, ANCHOVY, AND OLIVE STRAWS
Crunchy and buttery, these puff pastry straws are a wonderful way to kick off a gathering and get your dinner guests hungry for the big meal. With three different ways to flavor them (gruyère, anchovy, or olive) you can either make one or buy extra puff pastry and make all three! Whichever one you pick, they all pair particularly well with a glass of crisp sparkling wine.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Yield Makes about 18
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Line 2 baking sheets with parchment. On a lightly floured surface, roll out dough to a 15-by-18-inch rectangle. Cut in half crosswise. Whisk egg yolk with 1 teaspoon water. Brush one piece of dough with egg wash (reserving remainder).
- Variations:Gruyère: Sprinkle half each of cheese and cayenne over egg-washed dough; season with pepper. Top with second piece of dough and dust off any excess flour; brush with egg wash. Sprinkle with remaining cheese and cayenne; season with salt.Anchovy: Place half of anchovies over egg-washed dough, arranging them vertically along the length in a single layer; season with pepper. Top with second piece of dough and dust off any excess flour; brush with egg wash. Top with remaining anchovies; season with more pepper.Olive: Pulse olives, capers, and thyme in a food processor to form a smooth paste (you should have a scant 1/2 cup). Spread half of tapenade over egg-washed dough. Top with second piece of dough and dust off any excess flour; brush with egg wash. Spread remaining tapenade over dough; season with pepper.
- With a floured rolling pin, roll over dough gently to compress filling slightly and ensure toppings adhere. Cut dough lengthwise into scant 1/2-inch-thick strips. Transfer to prepared sheets, spaced 1/2 inch apart. Refrigerate until firm, 10 to 15 minutes.
- Bake until straws are golden brown and crisp, 16 to 18 minutes. Let cool completely on sheets. Serve in highball glasses or other tall, narrow serving vessels.
More about "gruyère anchovy and olive straws recipes"
11 BEST ANCHOVY APPETIZERS TO SERVE AT YOUR NEXT PARTY!
From cookingchew.com
- Anchovy Hors D’oeuvres With Marinated Roasted Peppers. Hors d’oeuvres with roasted peppers is a heavenly sampler. It’s also a delicious way to get people to cleanse their palates for the greater things you have prepared.
- Anchovies & Olives Appetizer. Anchovies and olives are always right when put together. It’s like peanut butter and jelly on toast or salt and pepper on many dishes.
- Bagna Cauda (Italian Anchovy Appetizer) Bagna Cauda, which means “warm bath,” is a popular Italian dish that has spread throughout the world. But its history stretches centuries back to the town of Piedmont in northern Italy.
- Anchovy Butter Bruschetta. Bruschetta is a simple dish to make if you’re just starting out in the kitchen. It’s easy, flexible, and can be served as either a light snack or appetizer, depending on the day (or night).
- Canapés De Anchoa (Anchovy Canapes) Anchovies can add a lot of flavor to any dish—and will never let you down. They are also a welcome addition to pizza, soups, sauces, and appetizers such as these canapes from the Iberian Peninsula.
OUR FAVORITE FALL APPETIZERS FOR ANY GATHERING - MARTHA STEWART
From marthastewart.com
- Baked Camembert With Cherry Jam. Scatter herbs over a round of your favorite soft cheese—any mild, creamy Brie or Camembert is perfect—add a small pour of vermouth for flair, and bake for 10 minutes.
- Arancini With Sage. Fried rice balls are a delicious treat. This particular version includes a cube of melted Taleggio cheese inside. Serve them with fried sage leaves for a warm, woodsy accent.
- Butternut Squash Soup. Rich butternut squash soup is a lovely start to any fall meal. Thicken the soup by puréeing this favorite autumn vegetable with onions and chicken broth.
- Chorizo, Parsnip, and Olive Bites. This fall finger food is a cinch to make and even easier to eat, thanks to the skewers. It combines savory chorizo, sweet roasted parsnips, and salty green olives.
- Roasted Grape and Burrata Crostini. Roasting grapes turns them soft and wilted, and some even burst, creating a jam-like liquid that's amazing with buttery-tasting burrata.
SPELT SPAGHETTI WITH OLIVES & ANCHOVIES | NIGELLA'S RECIPES
From nigella.com
ANCHOVY STRAWS RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
ANCHOVY RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
GRUYèRE AND BLACK OLIVE CROSTINI - EASY STARTER RECIPE - GOOD …
From goodhousekeeping.com
GRUYERE AND PARMESAN ALLUMETTES RECIPE | DELIA SMITH
From deliaonline.com
18 BEST HORS D'OEUVRES AND APPETIZERS FOR ENTERTAINING - MARTHA …
From marthastewart.com
PISSALADIèRE PINWHEELS - GOOD HOUSEKEEPING
From goodhousekeeping.com
GREED IS GOOD: ANCHOVY, BLACK OLIVE AND GRUYèRE SCONES - BLOGGER
From katie-greedisgood.blogspot.com
ANCHOVY STRAWS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
GRUYéRE AND ANCHOVY PUFFS | GUEST RECIPES | NIGELLA'S …
From nigella.com
GRUYèRE, ANCHOVY, AND OLIVE STRAWS - PUNCHFORK
From punchfork.com
GRUYèRE ANCHOVY AND OLIVE STRAWS RECIPES
From tfrecipes.com
OLIVE CHEESE STRAWS - KITCHEN CONFIDANTE®
From kitchenconfidante.com
PARMESAN TWISTS WITH ANCHOVY OR SESAME AND POPPY …
From deliaonline.com
26 ANCHOVY RECIPES | OLIVEMAGAZINE
From olivemagazine.com
THANKSGIVING APPETIZER RECIPES - MARTHA STEWART
From marthastewart.com
GRUYèRE, ANCHOVY, AND OLIVE STRAWS | ANNIINBC | COPY ME THAT
From copymethat.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love