Americas favorite Superbowl foods – pizza, wings, chips, sandwiches – are all designed to be handheld – picked up and easily consumed alongside the distraction of the show – whether game or advertisement or the half time entertainment.
These little appetizers are the perfect bite, enabling you to focus your attention on the TV, and fully enjoy every aspect of the day.
TOMATO THYME SHORTBREADS WITH OLIVE GREMOLATA
1 cup flour
1/4 cup tomato paste
1 tablespoon sugar
1 tablespoon grated parmesan cheese
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
pinch of freshly ground black pepper
1 stick cold unsalted butter, cubed
1/2 cup finely chopped pitted green olives
1/2 cup finely chopped pitted kalamata olives
3 tablespoons olive oil
2 tablespoons finely chopped parsley
1 1/2 teaspoons finely grated lemon zest
1 teaspoon fresh lemon juice
1 garlic clove, minced
salt and freshly ground black pepper
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.
MAKE THE GREMOLATA
In a medium bowl, combine all of the ingredients and season with salt and black pepper.
Heat the oven to 350F, 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. Transfer the shortbreads to a wire rack to cool completely. Serve with the olive gremolata.
Recipe adapted from Food and Wine, April 2014