METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Cheese and Asparagus Tapenade Straws
2013-08-06
https://www.metro.ca/userfiles/image/recipes/pailles-fromage-tapenade-asperges-4518.jpg
PT15M
PT20M
PT35M
TapenadeIn a food processor, purée the asparagus, capers, garlic, and pine nuts at the same time.Pour in the olive oil in a fine stream until the mixture reaches a crumbly consistency. Season to taste and set aside.Preheat the oven to 400°F (205°C).Working on a floured work surface, use a rolling pin to roll out the flaky pastry.Make 2 rectangles, each measuring 9 in. by 12 in. (24 cm by 30 cm).Baste the pastry with the asparagus tapenade and then sprinkle the cheese on top.Press down gently with your fingers so that the cheese sticks to the tapenade.Cut into strips 3/4 in. (1.5 cm) wide. Place on a cookie sheet lined with parchment paper and twist each strip.Set in the freezer for 15 minutes.Bake at 400°F (205°C) for 15-20 minutes.Serve as an appetizer.
48
Metro
5
1
5
5
Cheese and Asparagus Tapenade Straws
48
appetizers
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME
Ingredients
-
1 cup
(250 mL)asparagus, cooked al dente
-
1 Tbsp.
(15 mL)drained capers
-
1
garlic clove, peeled
-
1/4 cup
(60 mL)pine nuts
-
1/2 cup
(125 mL)extra-virgin olive oil
-
Salt and freshly ground pepper
-
400 g
flaky pastry, commercially prepared or made in-house
-
1 cup
(250 mL)grated cheddar cheese or parmesan
-
freshly ground black pepper, to taste
-
coarse sea salt
Preparation
Tapenade
In a food processor, purée the asparagus, capers, garlic, and pine nuts at the same time.
Pour in the olive oil in a fine stream until the mixture reaches a crumbly consistency. Season to taste and set aside.
Preheat the oven to 400°F (205°C).
Working on a floured work surface, use a rolling pin to roll out the flaky pastry.
Make 2 rectangles, each measuring 9 in. by 12 in. (24 cm by 30 cm).
Baste the pastry with the asparagus tapenade and then sprinkle the cheese on top.
Press down gently with your fingers so that the cheese sticks to the tapenade.
Cut into strips 3/4 in. (1.5 cm) wide. Place on a cookie sheet lined with parchment paper and twist each strip.
Set in the freezer for 15 minutes.
Bake at 400°F (205°C) for 15-20 minutes.
Serve as an appetizer.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
