blended cheese canapés
Ingredients for 4 people:
- Semi-cured cheese .
- Toasted seasame seeds.
- Cream cheese from Lower Aragón.
- Grated cheese from Aragón(for the biscuit.)
- Infusion of spinach and parsley.
Endive served with delicious farmhouse cheese from the province of Teruel.
Preparation:Melt the semi-cured and cream cheese from Lower Aragón together and pass them through a chinese strainer.
Incorporate, little by little, the infusion of spinach and parsley until the mixture is the desired color.
To make the cheese crunch, use the grated cheese.
Bake the Aragonese cheese between two sheets of waxed paper, until it becomes golden brown and crispy.
Then, split it into small portions for each of the canapés.
In the endive leaves, place a portion of cheese that you've got from the initial mixture of the semi-cured and cream cheeses and the herb infusion.
Sprinkle some toasted sesame seeds, and finish with a piece of the baked cheese crunch that we have cooked previously.