With summer finally approaching I thought it was time to experiment with making some summer fresh appetizers. Today’s recipe is an adapted version of something I saw some time ago. Ensure you only fresh ingredients. The additions of fresh basil and parsley really give this relish kick. If you find you have extra relish use it to top baked chicken or use as a stuffing.
The hardest part of this recipe is forming the cheddar cups. After pressing the dough into your cups you will find that they will bubble up during the baking process. While they are still hot once removed from the oven use a small spoon or knife and reform the shape of the cups. Once reformed place the entire tray in the fridge and allow to fully cool. Once cool you will be able to pop the cups out with ease and fill them with the relish.
*Tip* Serve fresh! Once you refrigerate the relish the flavour will be partially lost.
PDF—–>Cheddar almond cups with fresh tomato relish<——PDF