This recipe is an excellent idea to get out of trouble on the holidays because it is so simple to make, yet rich and surprising. The important thing is to have a cookie mold large enough – with the shape you prefer, but the tree is in tune with the season – to put the cream cheese. Bárbara Dides (@delicias_dides) recommends using a caramelized paprika chutney, which is cooked in syrup and achieves a very smooth texture thanks to how this vegetable reacts to reduction with sugar. In addition, it contrasts perfectly with the flavor and crunchiness of the pistachios. It is an aperitif not to be missed.
Ingredients:
1 stick of cream cheese
1/2 cup of peeled pistachios
· Ciboullete at ease
Pepper to taste
For the chutney
½ red bell pepper
1/2 green bell pepper
¼ cup sugar
1 tbsp vinegar
preparation:
1. Cut the peppers into squares and sauté them in olive oil. When these are soft, add the sugar and the tablespoon of vinegar, and leave them over low heat until you can see the peppers with a syrup. Remove and reserve.
2. Melt the cream cheese and add the chives and pepper. Put a layer in the cookie cutter -with the preferred shape- the melted cheese, and refrigerate it until cool.
3. Then add a layer of bell pepper chutney and the rest of the melted cheese and refrigerate again.
4. When it is dry, add the pistachios and disassemble the cutter on a table with crackers to serve as an appetizer.