Ingredients
1½ cups (375ml) Shredded Monterey Jack or Cheddar cheese
½ cup (125ml) Grated Parmesan cheese
½ cup(125ml) Gay Lea Butter Salted, softened
1 Egg, separated
¼ tsp (1ml) Pepper
1 cup (250ml) All-purpose flour
1 cup (250ml) Finely chopped skinned hazelnuts or almonds
½ cup (125ml) Gay Lea Sour Cream (regular or light)
1 tsp (5ml) Dried dill weed
36 Small strips smoked salmon
Directions
- Preheat oven to 375F (180C). In food processor, pulse together Monterey Jack cheese, Parmesan cheese and butter until smooth. Blend in yolk and pepper. Pulse in flour just until soft dough forms.
- Place hazelnuts in shallow bowl. Place egg white in another shallow bowl. Roll tablespoonfuls of dough into 1” (2.5cm) balls. Dip in egg white; roll in nuts to coat. Transfer to parchment paper-lined baking sheets. With thumb, indent in centre of each ball. Refrigerate for 15 minutes.
- Bake in centre of oven for 15 minutes or until firm and slightly golden. Let cool on pan on racks.
- Stir together sour cream and dill weed. Spoon into indentation. Top with thin strip of smoked salmon.
Makes 3 dozen thumbprints
Recipe compliments of Gay Lea Foods Co-operative
