Green Olive Dip With Sesame Twists |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This comes from the January 2009 issue of recipes + magazine. It suggests that you can add some chopped herbs, such as oregano, to the pastry sheets. Ingredients:
3 sheets puff pastry, thawed |
2 tablespoons sesame oil, plus extra to drizzle |
2 tablespoons parmesan cheese, shredded |
1 tablespoon sesame seeds |
1 tablespoon poppy seed |
350 g fresh ricotta |
150 g creamy feta, crumbled |
250 g green olives, pitted |
2 garlic cloves, chopped |
1 fresh long red chili pepper, finely chopped |
2 teaspoons lemon zest, finely grated |
1 green onion, finely chopped |
Directions:
1. reheat oven to 200C/180c fan forced. Line baking trays with baking paper. Brush pastry with oil. Combine parmesan, sesame seeds, poppy seeds, and sprinkle evenly over pastry. Cut pastry sheets into 2cm strips. Using both hands, shape each strip into a twist. Place on prepared trays. Bake for 15 minutes or until golden.
2. Meanwhile, process ricotta, olives, feta and garlic until smooth. Spoon dip into a serving bowl. Srinkle with onion, chili and lemon zest; sprinkle with extra sesame oil.
3. Serve dips with twists.
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