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While shortbread is most often served as a sweet, this clever version transforms it into a savory biscuit that's richly flavored with tomato paste, Parmigiano-Reggiano cheese and fresh thyme. While they're fantastic with the olive gremolata in this recipe, they're also delicious on their own. Slideshow:  Make-Ahead Hors d'Oeuvre Recipes 

April 2014


Credit: © Paul Costello

Recipe Summary test

40 mins
2 hrs
Makes 32




Make the Shortbreads
  • In a food processor, pulse the flour, tomato paste, sugar, cheese, thyme, salt, cayenne and black pepper until the tomato paste is evenly distributed. Add the butter and pulse until the dough starts to come together. Scrape the dough onto a large sheet of plastic wrap and roll it into an 8-inch log, 1 1/2 inches in diameter. Wrap the dough in the plastic and refrigerate until well chilled, at least 1 hour.

Meanwhile, Make the Gremolata
  • In a medium bowl, combine all of the ingredients and season with salt and black pepper.

  • Preheat the oven to 350° and line 2 baking sheets with parchment paper. Slice the shortbread log into 1/4-inch-thick rounds and arrange on the prepared baking sheets. Bake the shortbreads in the upper third and center of the oven for about 18 minutes, until the edges are lightly browned; rotate the baking sheets from top to bottom and front to back halfway through baking. Transfer the shortbreads to a wire rack to cool completely. Serve with the olive gremolata.

Make Ahead

The shortbread-dough log can be frozen for up to 2 weeks; thaw slightly before slicing. The baked shortbreads can be stored in an airtight container for up to 2 days. The gremolata can be refrigerated for up to 2 days; bring to room temperature before serving.