Anchovies from the Cantabrian Sea on cheese quenelles with avocado and yellow tomato
- Ingredients 4 people
- Difficulty Easy
- Ready in 15 minutes
Ingredients
- 1 package Anchovies of the Cantabrian Sea Rizzoli
- 113 g Cream cheese
- 30 g Grated Parmesan cheese
- 60 ml Milk
- 1 (sliced) Avocado
- 4 Yellow tomatoes, halved
- 6 slices Sandwich bread
- A few leaves (for garnish) Fresh basil
- To taste (for sprinkling) Extra virgin olive oil
- At will Salt and pepper
Process
How to make : Anchovies from the Cantabrian Sea on cheese quenelles with avocado and yellow tomato- To prepare the cheese quenelles. In a medium bowl, mix cream cheese, grated Parmesan, and milk. Season with salt and pepper to taste. Mix until smooth and creamy.
- If using a piping bag, fill it with the cheese mixture. Sprinkle small clumps onto a plate lined with baking paper. If not using a sac à poche, use two teaspoons to scoop the cheese mixture and form small quenelles. Arrange the quenelles on the plate lined with baking paper.
- Assemble the finger foods. Arrange a quenelle of cheese on a half slice of sandwich. Garnish each quenelle with an anchovy, a slice of avocado and a halved yellow tomato.
- Drizzle each finger food with a drizzle of extra virgin olive oil. Serve immediately and enjoy!
This recipe was prepared for us by The Secret of Nobles.
