I first saw this recipe in The Essential New York Times Cookbook months and months ago and I was intrigued on several counts. First, because it combines two of my favourite things – cheese and olives – in a way I hadn’t heard of before. Second, and I don’t know why, but it conjured up within my imagination a setting of pure 1970s kitsch: key parties, martinis, lurid polyester prints and fiddly finger food.
I won’t post the recipe here because I’m not 100% happy with it. This is due to my dud math when it came to converting the American measurements to Australian ones. I was in a rush and so the dough came out a little less pliable than I think it ought to have been.
The hint of paprika in it does give it some kick and they were quite moreish, I must say. Keira certainty thought so.
Curious? I’ve found a similar recipe here if you’d like to have a look.
This is week twenty-eight of the 1 recipe a week for a year ‘living list’ challenge. (28/52).
