Gruyere and Pecan Canapes
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Vegetarian main course or starter
Makes about 20 festive pastry crackers.
Variations: any filling could be used, so this recipe can be vegan too
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- 125g (310 ml) Gruyere cheese, cubed
- 100g (250ml) Ricotta cheese, crumbled
- 60g (125ml) celery, finely chopped
- 1 egg, lightly beaten
- 1ml cayenne pepper
- 10g (30ml) pecan nuts, chopped
- 500g phyllo pastry
- 60g margarine, melted
- Combine cheeses, celery, egg, pepper and nuts in a bowl, mix well.
- Brush sheet of pastry with margarine, cover with a second sheet, brush
with margarine. Cut into four squares, then cut each square in half.
- Spoon 5ml amounts of mixture on to each square. Roll up into a cylinder,
pinch ends to resemble a Christmas cracker. Repeat with remaining pastry,
margarine and filling.
- Place crackers on lightly greased baking trays, brush
lightly with margarine.
- Bake at 180 ° C, 15 minutes or until golden brown.
Serve hot.
Note: Crackers can be made the day before and stored, unbaked, in the
refrigerator overnight.