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Zucchini and basil samosas with Fromager d’Affinois Florette cheese
– 150 g (5.2 oz) of Fromager d’Affinois Florette cheese
– 1 zucchini
– 6 basil leaves
– 6 brick pastry sheets
– Olive oil
Preheat the oven to 230°C.
Cut the zucchini into small cubes (finely diced) then brown in a pan with a spoonful of olive oil for 3 to 4 minutes while stirring.
Chop the basil finely.
Cut the cheese into small cubes and mix together in mixing bowl with the zucchinis and basil.
Season with pepper and add a spoonful of olive oil to bind the mixture together. Cut each sheet of brick pastry into three strips. Place a heaped teaspoon of the mixture at the end of each strip, then fold the strips one corner to the other to form a triangle shape.
You can place the samosas on a baking sheet and bake them for 6 to 8 minutes at 230°C or fry them in a pan with olive oil for 3 to 4 minutes on each side.
Serve as an appetizer or with a small salad for a starter.