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Savoury Pepper Shortbread

Difficulty: Simple
Time: 40 minutes
Serves: 8

Shortbread

  • 1 cup butter
  • 300 g aged white cheddar, grated
  • 100 g (about half a pepper) Maestro® Red Sweet Bell Pepper, grated
  • 2 cup all-purpose flour
  • 1 tsp sea salt
  • ¼ tsp cayenne pepper
  • ¼ tsp black pepper
  • 2 egg whites

Grape Tomato Cranberry Chutney

  • 2 cups Concerto® Grape Tomatoes
  • 1 cup fresh cranberries
  • 1 cup frozen cranberries
  • ¼ cup honey
  • 2 tbsp white wine vinegar
  • 1 tsp sea salt

This savory Maestro® Sweet Bell Pepper shortbread is an excellent option to be paired with hearty fall soups or salads.

Instructions

Shortbread

  1. Mix all shortbread ingredients in a bowl until combined, do not over mix.
  2. Divide mixture in half and on a lightly floured surface, shape the portions into two 1.5 inch rolls.
  3. Let dough chill in the fridge in plastic wrap for 2 hours.
  4. Preheat oven to 300°F degrees.
  5. Unwrap dough, slice into ¼ inch discs and place on tray – spacing about 2 inches apart.
  6. Bake for approximately 17 minutes, until just starting to brown.

Grape Tomato Cranberry Chutney

  1. Simmer all ingredients for 20 minutes until the liquid is reduced, let cool and serve with shortbread.

Recipe Created By

Chef | Ned Bell
Ocean Wise Executive Chef – Vancouver Aquarium

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