4-Steps Appetizer: Rosemary, Onions and Stracchino Cheese

As promised in my “Shower it with Rosemary” post I have the pleasure to shear with you one of my favourite recipes that exalt the aroma of the rosemary.

This recipe is simple but the taste and perfume of the final product will win the favour of all of your guests.

INGREDIENTS

• Shortcrust pastry

• 1 red onion

• 150g Stracchino cheese  

• Taggiasche olives (or any other type of olives)

• Rosemary

• Oil, Salt, Pepper

STEP 1

Cut the onions in slices. Boil them in a pan with half a glass of water, 2 spoons of oil, pepper, salt and some rosemary.

Let the onions in the pan for 5-6 minutes. In this way, the onions will be soft and smell like rosemary.

Leave them rest in a corner.

STEP 2

While your onions rest, take 4 moulds and line them with the shortcrust pastry.  To avoid that the pastry sticks oil the moulds a finger or preferably a brush.

STEP 3

Cut the Stracchino in cubes and put them in the mould. Then take your onions and put them on the top of the stracchino. I would add also a bit of the onion juice that remains in the pan for some extra flavour.

It is not essential but you may add one Taggiasca olive to decorate and it taste great with the rest of the ingredients.

STEP 4

Cook them in the oven for 20 minutes at 220 degrees. Once cooked you may take them out of the moulds and decorate with a twig of rosemary.

It is a simple, easy and fast appetizer for your happy hours the success is guaranteed.

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