Lacking original ideas for your appetizers? This truffle appetizer recipe refreshes the genre and adds a chic touch to your table. This Parmesan shortbread with truffle pesto cream consists of a Parmesan cheese biscuit topped with a truffle cream. The colorful decorative touch? Borage flowers will look beautiful.
Preparation: 30 minutes • Baking: 10 minutes • Rest: 1 hour
Ingredients for 6 people
- 1 jar truffle pesto sauce
- 200 g cream cheese (e.g., Philadelphia)
- Salt, pepper
For the shortbreads
- 100 g grated Parmigiano Reggiano
- 130 g flour
- 1 egg yolk
- 100 g unsalted butter at room temperature
- 2 pinches fine salt
- 2 g cracked pepper
Instructions
For the shortbreads
- Mix all dry ingredients, then add the egg yolk.
- Knead the dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
- Roll out the dough on a floured surface or between two sheets of parchment to about 5 mm thick. Preheat oven to 180°C.
- Cut shapes with a cookie cutter and place on a baking sheet lined with parchment paper. Leave enough space as they will slightly expand while baking.
- Bake for about 10 minutes, then cool on a wire rack.
For finishing
- Mix cream cheese with 1/3 of the truffle pesto. Add more pesto to taste and desired texture. Place a spoonful of this cream on each shortbread.
- Add a pinch of salt and freshly ground pepper. Decorate with edible flowers like borage.
Photography: Aimery Chemin • Food Styling: Coralie Ferreira
