I'm going for the total Mediterranean vibe here and serving these cheese sticks with sun-dried tomato hummus and green olive tapenade, but you can also go Mexican style and serve them with salsa and guacamole (or whichever style floats your boat). No worries though, these cheese sticks go great when flying solo as well — as the perfect snack to satisfy that munch hunger.
Ingredients for 10 cheese sticks:
1 cup all purpose flour
1/2 stick (2 oz.) cold butter, cubed
3 oz. Kashkaval cheese, cubed (you can substitute Kashkaval with any other semi firm cheese such as Provolone, Sharp Cheddar, Mozzarella, etc.)
2 oz. Parmesan cheese, finely grated
1 egg yolk
1 teaspoon ground cayenne pepper (or 1/2 teaspoon ground cayenne pepper + 1/2 teaspoon paprika)
1 tablespoon fresh thyme leaves
Place all ingredients in a food processor and mix until the ingredients have formed a ball of dough.
Divide the dough into 10 and roll out each piece to an 8 inch stick. Place all ten sticks on a baking sheet lined with parchment paper, cover with plastic wrap and refrigerate for about a half hour.
Preheat oven to 400°F. Brush the sticks with a bit of water and evenly sprinkle on sea salt. Bake for 12-15 minutes until golden.
Allow to chill to room temperature before eating. May be stored in an air-tight container (no need for refrigeration) for up to 3 days.
Sun-Dried Tomato Hummus
It is very important that the garbanzo beans are very soft before making this recipe.
Ingredients for 2 cups of hummus:
11/2 cups garbanzo beans, cooked and drained (you can use canned garbanzo beans)
3/4 cup sun-dried tomatoes in olive oil, well drained
3/4 cup water (filtered or bottled)
2 tablespoons raw tahini
1 tablespoon olive oil
1 tablespoon lemon juice
2 garlic cloves, minced
Salt and fresh ground pepper
Place all ingredients in a food processor and mix until all ingredients are combined and mixture is smooth. If the hummus is too thick, add a bit of water. Taste and season accordingly.
Store in an air-tight container in the fridge for up to two days.
Green Olive Tapenade
Any type of green olive will work here but I like to use either Manzanilla or Picholine.
Ingredients for 2 cups of tapenade:
2 cups green olives, pitted and coarsely chopped
1/4 cup almonds (not toasted)
1/4 cup olive oil
2 garlic cloves, minced
1 tablespoon fresh rosemary leaves, coarsely chopped
Place all ingredients in a food processor and mix until all ingredients are combined and mixture is smooth
Store in an air-tight container in the fridge for up to one week.
Thank you for sharing, Shaily, Danya and Deanna!
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