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R4
Great Starters
CHEESE STICkS wITH PESTO
Makes 1
12 slices white sandwich bread, crusts removed
2 teaspoons grain mustard
¹⁄³ cup grated fresh Parmesan cheese
½ cup grated tasty cheese
1 tablespoon finely chopped fresh coriander
Pinch cayenne pepper
1 x 60g egg, lightly beaten
Vegetable oil, for cooking
Pesto
1 cup fresh basil leaves
2 cloves garlic, peeled and chopped
2 tablespoon lemon juice
60g pine nuts
½ cup/125ml olive oil
60g grated fresh Parmesan cheese
Roll each slice of bread with a rolling pin, to
fla
tten as
much as possible.
Combine mustard, Parmesan cheese, tasty cheese,
coriander and cayenne pepper in a bowl.
Divide mixture into twelve portions. Spread each
cheese portion over half of each slice of bread. Brush
the unspread half of the bread slices with beaten
egg.
Starting with the cheese spread side of the bread
slices, tightly roll up each slice using the egg spread
side to seal into stick shapes. Arrange cheese sticks
side by side on a tray. Cover with plastic wrap,
refrigerate for 30 minutes or until ready to cook.
Heat oil in a frypan and cook cheese sticks, a few at a
time and turning frequently, until light golden brown.
Drain on absorbent kitchen paper towel.
Place basil leaves, garlic, lemon juice and pine nuts
into blender jug, select HIGH speed and blend until
finel
y chopped.
With motor running, pour in oil and blend until smooth.
Add cheese and blend to combine.
Serve warm Cheese Sticks with Pesto.
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RICOTTA AND OLIVE SPREAD
Makes approx.
cups
1 bunch fresh coriander, stems trimmed
200g ricotta cheese
100g butter, softened
½ cup/125ml cream
2 teaspoons lemon juice
¹⁄³ cup grated fresh Parmesan cheese
1 tablespoon drained capers
¼ cup chopped black olives
½ cup toasted pine nuts
1 tablespoon toasted pine nuts, extra
Place coriander, ricotta cheese, butter, cream, lemon
juice, Parmesan cheese, capers, olives and pine nuts
into blender jug, select HIGH speed and blend until
smooth.
Transfer mixture to a serving bowl, top with extra pine
nuts. Chill until ready to use.
Serve as a dip with a selection of raw vegetables.
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Great Starters
continued
CBL6_IB_FA.indd 4
9/4/09 2:07:17 PM