Bleu Bénédictin Cheese Biscuits With Speck

Author: Canadian Living

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: December 2010

Ingredients

  • 12 speck (about 6 oz/175 g)
  • 12 prosciutto (about 6 oz/175 g)
  • 12 smoked ham (about 6 oz/175 g)
  • 18 sour gherkin pickles halved lengthwise
Cheese Biscuits:
  • 5 oz Bleu Bénédictin cheese at room temperature
  • 5 oz ermite cheese at room temperature
  • 6 tablespoons butter softened
  • 1 egg yolk
  • 1 teaspoon caraway seeds
  • 1 1/4 cup all-purpose flour

Method

Cheese Biscuits: In large bowl with fork, mash cheese with butter until smooth. Mash in egg yolk. With spoon, stir in caraway seeds; stir in flour until completely incorporated. With hands, press into smooth ball.

On work surface, roll dough into 1-1/2-inch (4 cm) diameter log; cover with plastic wrap. Refrigerate until firm, about 1 hour, or up to 2 days.

Cut dough into 1/4-inch (5 mm) thick slices; place, 1 inch (2.5 cm) apart, on parchment paper–lined baking sheet. Bake in 400°F (200°C) oven until edges and bottoms are golden, 10 to 12 minutes. Let cool on pan on rack for 2 minutes. Transfer biscuits to rack; let cool.

Cut speck slices crosswise into thirds; arrange 1 on each biscuit. Top with gherkins.

Nutritional facts Per piece: about

  • Sodium 231 mg
  • Protein 2 g
  • Calories 63.0
  • Total fat 4 g
  • Potassium 32 mg
  • Cholesterol 16 mg
  • Saturated fat 2 g
  • Total carbohydrate 4 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Bleu Bénédictin Cheese Biscuits With Speck

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