Cheese and Olive Rusks

by mutteringhousewife

I’m over thinking it. Just because I’ll be bringing a plate tonight to some drinks with the mates doesn’t mean I have to bring anything fancy. There’s no expectation from those who read my blog that I’ll be bringing anything other than a box of Jatz. Good. Now that we’ve sorted that out, here’s a little something I’m whipping up in between shouting at the Horror and Muffet who likes to wear her cranky pants when she has friends over.

It’s along the same lines as biscotti, only with completely different ingredients. You can make it any flavour, really, you use a cup of assorted cheeses and three quarters of a cup of some other excitingly savoury ingredient. Like bacon. Or in this case, olives.

Beat together 125 grams of butter (yes, I’m using the salted Pepe Saya again) with a cup of cheese. The recipe I’m using, from The Good Cookie, suggests half a cup of feta and half a cup of Parmesan. I’m using a cup of Pizza Cheese, which I think is Parmesan, cheddar and mozzarella. Beat in, one at a time, two large eggs. You can only really get large eggs these days, I don’t know what they’re doing to the chickens but they’re getting larger every year. Mix in a quarter of a cup of milk, one and three quarter cups of flour, one teaspoon of baking powder, some pepper and three quarters of a cup of finely chopped olives. I thought I had a jar of pitted black olives in the fridge, but what I actually had was a jar of olive pickling liquid with a teaspoon in it. Fortunately right down the back I found a jar of green olives stuffed with pimentos. They’ll do nicely.

Knead it all together until it’s well mixed, then separate it into two halves. Shape each half into a log and place it onto a baking sheet lined with baking paper. It will be a very sticky mixture at this point. Bake for about thirty five minutes or until they just start to brown. Remove from the oven and cool for a bit while you peel some potatoes for dinner and turn the television down. Slice the logs as thinly or as rustically as you’d like and place the slices back on the baking sheet. You might need another one. Bake for a further twenty minutes or so with the oven at around 150 degrees or until they are looking dry and a bit coloured around the edges.

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This recipe makes quite a lot of little tasty rusks, so it should carry me through a few Bring a Plate sessions. I’ve made them before, and I’m really looking forward to nibbling some with some champagne. They smell delicious, or as the kids would say “Errr, we’re not having that for dinner, are we?”

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