Small fruit tarts of Mass Knife-edge and Tapenade with tender Cebollitas and Brie cheese!

Small fruit tarts of Knife-edge and Tapenade with tender Cebollitas and Brie cheese

Ingredients:

1 Pasta roll knife-edge, (philo)

1 small canister of black and green Olives without bone (1 canister of every)

1 small anchovies canister

1 clove of garlic,

1 honey spoonful,

Olive oil

1 Cheese portion Brie cheese,

1 Bunch of tender Cebollitas

Sugar half note,

Raspberry vinegar

Preparation: -

1st to Cut the pasta knife-edge in equal rectangles

2nd to Sting very thin the olives, the anchovies and the clove of garlic.

3rd to Mix with a few spoonfuls of olive oil and another spoonful of honey

4th Pincelar a plate of pasta knife-edge with this miscellany and to cover with another plate

5th to Do small fruit tarts using a hoop as base -

To bake 8 minutes to 180th in preheated stove

6th to Scald the spring onions in salt water

7th to Refill the small fruit tarts with the cheese Brie cheese and the cebollitas

8th to Bake again 3 minutes -

9th to Do a sirope with the sugar and the vinegar of raspberry