Rosemary Scented Feta & Olive Oil Shortbread with Date Jam

November 16, 2020  |  By Peg Kern
Filed Under

In 2010 The International Kitchen paired with Star Fine Foods on a recipe-creating contest featuring Star Fine Food’s products. The grand prize was an all-expenses culinary vacation in Spain with The International Kitchen!

The Grand Prize winner from the Star Fine Foods Recipe Contest was for Rosemary Scented Feta & Olive Oil Shortbread with Date Jam by Laureen Pittman. The recipe features both Star Fine Food’s Extra Virgin Olive Oil as well as its Balsamic Vinegar. We are happy to feature it here, and thank you to everyone who participated!Rosemary Scented Feta and Olive Oil Shortbread with Date Jam

Rosemary Scented Feta & Olive Oil Shortbread with Date Jam

Serves: 6-8 as appetizer
Prep time: 140 minutes
Cook time: 30 minutes
Cook method: Bake, Simmer

Ingredients for Shortbread:

  • 8 oz crumbled feta cheese

    Olive oil ready for a cooking class with The International Kitchen.

  • 1/4 cup STAR Extra Virgin Olive Oil
  • 2 Tbsp cold butter, cut into pieces
  • 1 1/4 cup all-purpose flour
  • 1 tsp chopped fresh rosemary
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 Tbsp water, if needed

Ingredients for Date Jam:

  • 2 Tbsp STAR Extra Virgin Olive Oil
  • 1 large yellow onion, chopped (about 1 1/2 cups)
  • 1/2 cup STAR Balsamic Vinegar
  • 1/4 orange juice
  • 1/2 cup honey
  • 7 oz pitted dates, chopped
  • 1/2 tsp salt

Instructions

1. For Shortbread:  In food processor, combine feta, olive oil and butter. Process until creamy.A bunch of fresh rosemary for your cooking class in Tuscany.

2. Mix flour, rosemary, salt and pepper in a small bowl. Add to feta mixture in processor, a little at time, pulsing just to combine. Process until clumps start to form. Add 1 Tbsp of water if necessary.

3. Knead dough with your palms until dough holds together. Shape into log about 2 inches in diameter. Wrap in plastic wrap and refrigerate 2 hours or overnight. Can be made ahead and refrigerated up to 3 days.

4. Preheat oven to 325°. Line a baking sheet with parchment paper. Remove the log from fridge and unwrap. Slice into ¼ inch thick rounds.

5. Arrange rounds on lined baking sheet and bake on center rack until golden, 18-24 minutes. Remove and cool on rack. Shortbread can be prepared 3 days in advance and stored in an airtight container at room temperature.

6. For Date Jam:  Heat olive oil in large skillet over medium-high heat, add onions and sauté 15-18 minutes until golden and tender. Stir in remaining ingredients and bring to boil over high heat.

7. Reduce heat to medium-low and cook, stirring occasionally, until mixture is thickened to the consistency of jam, 20-30 minutes. Set aside. Jam can be made several days in advance and refrigerated. Bring jam to room temp or warm gently in microwave before serving.

8. Arrange shortbread on serving platter and serve with date jam. Makes 25-30 shortbreads – Serves 6-8 as an appetizer.

By Peg Kern

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