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Roasted Garlic Parmesan Straws for Gazpacho ShootersMakes Servings
This is fun way to serve this soup with no bowls or spoons to wash. This recipe will make about 18 single servings with some leftover.
1 quantity of your favorite gazpacho recipes – at least 3 quarts
1 garlic bulb
1 tablespoon of olive oil
1 tablespoon butter, softened
Non-stick spray for the pan
1 sheet of frozen puff pastry, thawed
1/8 cup grated Parmesan cheese
1 egg, slightly beaten
Pickled asparagus (optional garnish)
Lemon slices, quartered (for garnish)
- Preheat oven to 400 degrees.
- Prepare your favorite gazpacho recipe and refrigerate.
- Trim the top of the garlic so that the cloves are exposed. Drizzle the top with olive oil. Place on a cookie sheet or pie tin and roast for approximately 30 minutes until the cloves are golden brown and begin to pop out. Allow to cool. Squeeze out the cloves into a small bowl. Add the butter and mash the cloves to make a paste. Set aside.
- Lightly spray a baking sheet with no-stick spray. Roll out the puff pastry on a lightly floured surface into a rectangle to about 1 1/2 of its original size. Spread the garlic paste onto 1/2 of the rectangle. Sprinkle the garlic with cheese.
- Fold the other half of the rectangle over. Trim the edges. Using a pastry brush, brush the top the dough with the beaten egg. Take a sharp knife or pastry blade and cut the dough into 1/4 inch strips. Carefully twist each strip and place on a baking sheet. Bake for 10 minutes until puffed and lightly browned. Do not over bake because the garlic can burn and leave a bitter taste. Set aside to cool.
- Pour your gazpacho into tall shot glasses and garnish with the straws, asparagus and lemon.