Lovely Mediterranean Cheese Twists
Ingredients
- 320 g Sheet ready rolled puff pastry
- 2 tbsp Green pesto
- 3 Sun-dried tomatoes, finely chopped
- 6 slices Jarlsberg
- 25 g Jarlsberg, finely grated
The Twists
- Ice, to serve
- 50 ml Rhubarb Gin
- 10 ml Lemon juice
- 1 tbsp Seedless raspberry jam
- Elderflower tonic
- Lemon, to garnish (optional)
- Mint, to garnish (optional)
Gin Fizz
Here is how you do it
Preheat the oven to 200ºC/180ºC (fan)/gas mark 6 and lightly flour a clean work surface. Unroll the pastry and cut the sheet in half horizontally. Put one half aside.
Spread the pesto all over one pastry half, then lay the Jarlsberg slices over the top, overlapping them slightly. Scatter over chopped sun-dred tomatoes, then lay the remaining pastry half over on top and gently press down.
Using a pizza slice, cut the sandwiched pastry sheet into 12 straws. Each straw should measure around 1.5cm in width.
Line two baking trays with non-stick greaseproof paper and transfer each straw onto the trays. To create the twist, gently hold each end of a straw and twist in opposite directions, pressing the ends down into the tray slightly to secure the twist. Repeat with all the straws, then sprinkle the grated Jarsberg over and bake for 20-25 minutes until golden brown.
Once the twists are golden, leave to cool on the tray and store in an airtight container until you`re ready to serve.
To make the gin fizz, add a handful of ice to a cocktail shaker along with the gin, lemon juice and raspberry jam. Shake well, then pour into an ice-filled serving glass. Top up with elderflower tonic and garnish with a lemin slice or twist and a sprig og mint.