Radicchio, Scamorza, and Almond Mini-tarts with Rosemary Bread Recipe

If you’re looking for an elegant and flavorful appetizer, look no further than these mini-tarts! Radicchio, , and s combine to create a delicious, savory filling that’s perfect for stuffing into tiny tart shells. And with a side of rosemary bread, it’s a wonderfully satisfying appetizer that’s sure to impress your guests.

Here’s how to make these delicious mini-tarts:

Ingredients:
– 1 cup of flour
– 1/4 teaspoon of salt
– 4 tablespoons of unsalted butter, cubed and chilled
– 1 large egg yolk
– 1 tablespoon of ice water
– 1 head of , cut into thin strips
– 1 cup of scamorza , grated
– 1/2 cup of chopped almonds
– 1/2 teaspoon of black pepper
– 1 tablespoon of olive oil
– 1 teaspoon of honey
– Salt to taste
– Fresh rosemary leaves
– 1/2 tablespoon of sugar
– 1 teaspoon of active dry yeast
– 1/4 cup of warm water

Instructions:

1. In a mixing bowl, combine the flour and salt. With a pastry cutter, cut in the chilled butter until the mixture is crumbly. Then, whisk together the egg yolk and ice water until combined and add it to the dough mixture. Mix it all together until a smooth dough forms.

2. Roll out the dough on a lightly floured surface. With a 3-inch round cutter, cut out 12 circles. Place them in a muffin tin and prick them with a fork. Bake in a preheated oven at 375°F for about 10-12 minutes.

3. In a skillet, heat the olive oil over medium heat. Add the radicchio strips and sauté for about four to five minutes until wilted. Remove from the heat and mix in the grated scamorza cheese and chopped almonds. Season with salt, black pepper, and honey.

4. Fill each mini-tart with the radicchio and cheese mixture and sprinkle with fresh rosemary leaves. Bake in the oven at 375°F for another eight to ten minutes until the cheese is melted and bubbly.

5. In a mixing bowl, combine the sugar, active dry yeast, and warm water. Let it sit for five minutes, then add the flour and a pinch of salt. Mix until a smooth dough forms. Knead the dough for about five minutes, then shape it into a ball. Cover it with a damp cloth and let it rise for about an hour.

6. Preheat the oven to 400°F. Roll out the dough into a rectangle shape and brush with olive oil. Sprinkle with fresh rosemary leaves and a pinch of salt. Bake for about 12-15 minutes until golden brown.

7. Let the rosemary bread cool, then cut it into thin slices. Serve it alongside the radicchio, scamorza, and almond mini-tarts.

These mini-tarts are perfect for serving at a party or as a starter for a dinner party. They’re easy to make and taste incredible! The combination of radicchio, scamorza, and almonds creates a unique and delicious flavor that’s sure to impress your guests. And with a side of rosemary bread, it’s a perfect complement to the mini-tarts. So, what are you waiting for? Give this recipe a try and enjoy!

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