Peppery Feta Shortbread Recipes

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PEPPERY FETA SHORTBREAD



Peppery Feta Shortbread image

A savory little cracker to serve alongside soups and salads. Can be made ahead and frozen up to one month.

Provided by DailyInspiration

Categories     Breads

Time 11m

Yield 18 serving(s)

Number Of Ingredients 6

2/3 cup all-purpose flour
1 tablespoon cornmeal
3 tablespoons butter
3 ounces feta cheese
2 tablespoons olive oil
freshly ground rainbow peppercorn

Steps:

  • Place the flour, cornmeal, butter and feta in the food processor and pulse until crumbly. Add the olive oil and pulse just until the dough begins to hold together. Shape the dough into a little log. Wrap in plastic wrap and chill for at least an hour or freeze for up to a month. Thaw in the fridge if time allows.
  • Preheat oven to 375 degrees. Slice the shortbread and arrange on a ungreased cookie sheet. Grind some pepper over the slices and bake for 8-10 minutes, or until they are just beginning to color around the edges.
  • Serve at room temperature alongside soup or with a salad. Prep time includes refrigeration time.

Nutrition Facts : Calories 61.9, Fat 4.5, SaturatedFat 2.2, Cholesterol 9.6, Sodium 73.2, Carbohydrate 4.1, Fiber 0.2, Sugar 0.2, Protein 1.2

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