Mini
Mini crispbreads combining mozzarella, mimolette, and Parmesan cheeses, served with pesto.
Ingredients
Cake flour
225 g
Butter (diced)
50 g
Mozzarella cheese (diced)
50 g
Mimolette cheese (diced)
50 g
Fresh pesto
1 tbsp
Egg
1
Milk
4 tbsp
Parmesan cheese (grated)
2 tbsp
Nuts (chopped)
1 tbsp
Instructions
1
Prepare the dough
Preheat the oven to 200°C (setting 7). In a bowl, mix the flour and butter, rubbing them together until crumbly. Add the mozzarella and Mimolette cheese cubes, mixing carefully.
2
Mix the wet ingredients
In another container, mix the pesto, egg, and milk, then quickly stir into the flour and butter mixture.
3
Shape and bake
Place spoonfuls of batter on a non-stick baking sheet. Sprinkle with grated Parmesan and chopped nuts. Bake for 12 to 15 minutes, until the mini financiers puff up and turn golden. Let cool on a cooling rack.
