Parmesan Shortbread with Fig Tapenade
Paired with 2011 SVL Merlot
Parmigiano herb shortbread:
4 oz unsalted butter, room temperature
3 oz grated parmigiano reggiano or parmesan
¼ t kosher salt
½ t black peppercorn, ground
½ t green peppercorn, ground
½ t dried thyme
½ t dried rosemary
1 ¼ c all-purpose flour
1 T water
Mix butter in a stand mixer fit with the paddle attachment until smooth and creamy. Add parmigiano, salt, peppers, herbs, and flour and mix until evenly combined. Add the water to bring the dough together. Flatten the dough ball into a disk. Wrap in plastic and chill for at least 30 minutes.
Preheat the oven to 350° F.
Line a sheet pan with parchment paper. On a lightly floured work surface roll the dough to about ⅛” thick. Use a cookie cutter of choice or use a knife to slice your dough into squares. Place the crackers on the prepared sheet pan about a ½” apart. Chill for at least 15 minutes. You can also freeze them at this stage for later use.
Bake for 15-20 minutes until lightly golden. Allow to cool to room temperature before serving.
Fig Tapenade:
½ c oil cured tomato or sundried tomato, finely chopped
½ c cured black olives or kalamata olives, finely chopped
1 c dried figs. Finely chopped
1 small shallot, minced
1 T green garlic, minced (optional)
2 T olive oil
2 T red wine vinegar
Salt to taste
Mix tomatoes, olives, figs, shallot and green garlic together in a small bowl. Add the oil and vinegar and mix until well combined. Taste the mixture and add salt if desired.
Serve your tapenade alongside your shortbread crackers and enjoy paired with this beautiful Merlot.
