The classic Madeleine in the shape of a sea shell is enhanced with olive oil and citrus marmalade. This is an outstanding summer hors d’ouevre!

(36 Pieces)

Ingredients

• 2 Eggs
• 1 cup sugar
• ¾ cup Aspromontano Extra Virgin Olive Oil
• ¾ cup milk, 2%
• 2 tbsp Solefrutta Orange/Lemon Marmalade
• 1 cup flour, all purpose
• ¼ tsp baking powder
• ¼ tsp baking soda
• ½ tsp vanilla powder salt, pinch

Directions

1. Preheat oven to 350 F
2. Thoroughly butter and flour the madeleine pan
3. In a bowl, whisk eggs and sugar together. Add the extra virgin olive oil, milk, citrus marmalade and mix well.
4. In a separate bowl, sift together the flour, baking powder, baking soda, vanilla powder and salt. Stir into the olive oil batter and rest 10 minutes.
5. Place one heaping tablespoon full into each mould and bake for 15-18 minutes and golden brown. Pans should be rotated during baking.
6. Remove from pans immediately and allow to cool.

Serving

• 8 oz Monforte Belle Cheese
• 1 jar Balsamic Jelly

1. Garnish each madeleine with a small rosette of belle cheese.
2. Top cheese with an accent of balsamic jelly.

(courtesy of Mark Picone, Mark Picone Culinary Studio)