Parmesan Thyme Shortbread with Feta Spread and Cranberry Sauce
This sophisticated yet easy-to-make appetizer is ideal for holiday gatherings or any festive occasion. The buttery shortbread, infused with fragrant thyme, complements the rich feta and sweet-tart cranberry, creating a deliciously balanced amuse-bouche that will impress your guests
Ingredients
For the shortbread:
- 100 gr finely grated parmesan
- 200 gr softened butter
- 300 gr flour
- 1 large egg
- 1 tsp baking powder
- 1 tsp dry thyme
For the feta dip:
- 200 gr feta cheese
- 50 gr sour cream (or Greek yogurt)
- 1 pinch of salt
For the cranberry sauce:
- 100 gr dry cranberries
- 100 ml water
- 1 tbsp sugar
- 1 tsp lemon juice
Instructions
For the shortbread:
- Preheat the oven to 180°C/356°F.
- With an electric mixer, blend together the butter and parmesan until smooth. Incorporate the egg.
- Whisk together the flour, baking powder, and thyme and add to the butter mix.
- Roll the dough, on a lightly floured surface or in between two baking sheets, to a thickness of about 1 third of an inch. Using a cookie cutter of your choice, cut shapes and place them on a baking tray lined with parchment paper and with ½ inch distance between them.
- Bake for 12 minutes, turning halfway through the baking time. Let cool on a wire rack.
For the feta dip:
- In a food processor, blend all ingredients until smooth.
For the cranberry sauce:
- Place all the ingredients in a saucepan and simmer on low for about 15-20 minutes until the cranberries soften and a thick sauce forms. If needed, add one tablespoon of water at a time to reach the desired consistency.
Assembly:
- Put a heap teaspoon of the feta spread on each shortbread cookie. With the back of a measuring teaspoon create a cavity into which add ½ teaspoon of the cranberry sauce.
Notes
Tip: To add another texture and flavor you could toast some pine nuts and sprinkle them on top.
Tried this recipe?Let us know how it was!