Serves: 8 people
1 cup of organic all-purpose flour
1 Tablespoon Olé extra virgin olive oil
1 cup of chopped olives
1 cup of chopped prociutto
1 cup chopped sun-dried tomatoes packed in oil
1/3 cup of salted butter
1 3/4 cups of finely grated Parmigiano Reggiano cheese
1 Tablespoon of freshly-grated garlic
1 cup roasted pine nuts
1. Mix the flour, butter, olive oil, cheese and garlic to make the dough (the dough will be a bit dry at this point).
2. Combine all the other ingredients and the dough in a bowl, adding a few tablespoons of water to moisten the dough, if necessary.
3. Form into a ball, wrap in plastic, and refrigerate at least 30 minutes or overnight if serving the next day.
4. Preheat your oven to 350°F.
5. Cover a cookie sheet with parchment paper.
6. Roll out the shortbread on a floured surface until about 1/2” thick. Use a small glass or holiday cookie cutters to cut out shapes. Place the shapes about 2” apart on the prepared cookie sheet.
7. Bake in the oven until the shortbread is light brown, about 15 minutes.
8. Take the cookie sheet out of the oven. Serve the Hors d’Oeuvres fresh out of the oven, but cooled slightly, with a glass of Chardonnay. This is a classic French hors d’oeuvre, but it is even more tasty and healthy when it is homemade. If there are any leftovers (unlikely), store them in a metal box.