Buffet Olives - Olive Cheesy Parsels - The largest Table Olive producer in South Africa

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Olive Cheesy Parsels

Aspiring Chef: Dawn Wallenkamp

INGREDIENTS

METHOD

Fry your bacon and just before it is turning crispy drizzle with honey then turn bacon and drizzle other side with the honey until bacon is crispy. Working with phyllo is tricky so you have to work fast otherwise the pastry goes brittle. Cut your sheets in half, fill with Camembert cheese and Smoked olives (make sure they do not have pips in them), wrapping the cheese, the olives and the crispy honey glazed bacon (cut into bits) with the pastry and then baking it at 180 degrees until pastry is brown and golden and cheese is melted. If you want to be more decadent cut the Camembert or Brie if you prefer in half and stuff with dried fruit or glazed fruit. Serve with rocket and cranberries or cranberry sauce. Add a sprinkling of Oak smoked paprika for presentation. A great addition is to drizzle the parcel with honey and add some extra crispy bacon on the side.

4

INGREDIENTS

METHOD

Fry your bacon and just before it is turning crispy drizzle with honey then turn bacon and drizzle other side with the honey until bacon is crispy. Working with phyllo is tricky so you have to work fast otherwise the pastry goes brittle. Cut your sheets in half, fill with Camembert cheese and Smoked olives (make sure they do not have pips in them), wrapping the cheese, the olives and the crispy honey glazed bacon (cut into bits) with the pastry and then baking it at 180 degrees until pastry is brown and golden and cheese is melted. If you want to be more decadent cut the Camembert or Brie if you prefer in half and stuff with dried fruit or glazed fruit. Serve with rocket and cranberries or cranberry sauce. Add a sprinkling of Oak smoked paprika for presentation. A great addition is to drizzle the parcel with honey and add some extra crispy bacon on the side.