Filled cheese corners

Name: Filled cheese corners
Cook time: 35 min
Total time: 35 min
Yield: 8
Ingredients: 50 g drained, pitted green olives; 50 g drained dried tomatoes; 200 g Cream cheese with buttermilk (8% fat); 1-2 TABLESPOONS Milk; 2 TEASPOONS dried herbs de Provence; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 discs (63 g each) Sunflower seed rye - wholemeal bread; 6 discs (35 g each) Comté cheese; 2 Cherry Tomato Quarter; 7-10 Tbsp Thyme and parsley; 4 wooden skewers

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 8

50 g drained, pitted green olives
50 g drained dried tomatoes
200 g Cream cheese with buttermilk (8% fat)
1-2 TABLESPOONS Milk
2 TEASPOONS dried herbs de Provence
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 discs (63 g each) Sunflower seed rye - wholemeal bread
6 discs (35 g each) Comté cheese
2 Cherry Tomato Quarter
7-10 Tbsp Thyme and parsley
4 wooden skewers

Directions

1
Finely dice the olives (put 2 aside for garnishing). Chop the dried tomatoes finely. Stir cream cheese and milk until smooth. Stir in olives, dried tomatoes and herbs from Provence.
2
Season with salt and pepper. Spread 4 slices of bread and 4 slices of cheese with 1 heaped tablespoon of cream cheese each. Cover 2 slices of bread with 2 slices of coated cheese each. Cover each with 1 slice of bread and place the rest of the cheese on top.
3
Cut each bread and cheese tower into 4 cake-like pieces. Put 2 olives and the tomato quarters on 1 wooden skewer each. Garnish 4 turrets with it. Garnish the remaining pieces with thyme and parsley.