Forget everything you thought you knew about shortbread. While often associated with sweet, buttery treats, shortbread’s rich, crumbly texture is just as magnificent when infused with savory flavors. These Shortbread Pizza Bites are a testament to that versatility, combining the delicate richness of traditional shortbread with the irresistible tang of Parmesan, the concentrated sweetness of sun-dried tomatoes, and a fragrant medley of fresh herbs. The result? A sophisticated, cheesy, and utterly addictive bite that’s perfect for entertaining or simply elevating your snack game.
Why I Love This Recipe
I’m always on the hunt for unique appetizers that offer a burst of flavor without being overly complicated. What I absolutely adore about these Shortbread Pizza Bites is their unexpected twist on a classic. They’re savory, yes, but the hint of sugar and the rich butter create an incredible depth of flavor that keeps you coming back for more. The sun-dried tomatoes add a lovely concentrated sweetness and chew, while the fresh herbs brighten every bite.
They’re fantastic because they can be made ahead, chilled, and then baked just before serving, making them perfect for stress-free entertaining. The triangular shape and cheesy edge make them visually appealing, and their irresistible flavor ensures they disappear fast. They are truly a gourmet snack that’s surprisingly easy to achieve!
Ingredients
To create these impressive savory shortbread bites, you’ll need:
- 2 cups all-purpose flour
- 1 1/4 cups Parmesan cheese, grated (divided)
- 1/2 cup sun-dried tomatoes, finely chopped (oil-packed, drained)
- 2 teaspoons fresh oregano, finely chopped
- 2 teaspoons fresh basil, finely chopped
- 2 teaspoons fresh parsley, chopped
- 1 teaspoon fine sea salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground black pepper
- 1 cup unsalted butter, softened
- 2 tablespoons granulated sugar
- 1 tablespoon olive oil
- 1 large egg (for egg wash)
Swaps and Notes
- Parmesan Cheese: Freshly grated Parmesan will always yield the best flavor and texture. You can use Pecorino Romano for a sharper, saltier kick if preferred.
- Sun-Dried Tomatoes: Use oil-packed sun-dried tomatoes, drained well and finely chopped. If using dry-packed, rehydrate them first. They add a crucial burst of concentrated tomato flavor.
- Fresh Herbs: Fresh herbs (oregano, basil, parsley) are key to the vibrant “pizza” flavor. If fresh aren’t available, you can substitute with dried herbs, using about 1/2 to 1 teaspoon of each, adjusted to taste.
- Spice Level: The crushed red pepper flakes add a subtle warmth. If you prefer more heat, increase the amount; for less, omit them.
- Butter: Ensure your unsalted butter is truly softened to room temperature for proper creaming.
- Sugar: The small amount of granulated sugar in the dough helps with tenderness and browning, balancing the savory flavors without making the shortbread sweet.
- Olive Oil: A good quality extra virgin olive oil adds a lovely Mediterranean note.
List of Steps for the Recipe
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, 1 cup of the grated Parmesan cheese, the finely chopped sun-dried tomatoes, all the fresh herbs (oregano, basil, parsley), fine sea salt, garlic powder, crushed red pepper flakes, and ground black pepper. Whisk until all ingredients are thoroughly combined and evenly distributed.
- Cream Wet Ingredients: In a separate large bowl, using an electric mixer on medium-high speed, beat the softened unsalted butter, olive oil, and granulated sugar until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
- Combine Dough: Gradually add the dry ingredients into the butter mixture, mixing on low speed just until everything is combined and forms a cohesive dough. Avoid overmixing, as this can make the shortbread tough.
- Form Dough Disk: Transfer the dough onto a lightly floured surface. Gently pat the dough into a disk shape, then use a knife to cut it in half.
- Roll into Logs: Take each half of the dough and, using your hands, roll it into a smooth log that is approximately 1.5 inches in diameter. Try to make them as uniform as possible for even baking.
- Shape into Triangles: Now for the signature shape! Place each round log on a flat surface. Using your hands, gently shape each log into a triangular prism by pressing the top into a peak and pinching the sides to create that distinct pyramid (triangular) shape.
- Wrap and Chill: Wrap each triangular log tightly in parchment paper. Twist the ends of the parchment paper to secure them, ensuring the logs maintain their shape. Chill the wrapped dough in the refrigerator for at least 1 hour (or up to 2-3 days) to firm up. This step is crucial for easy slicing and maintaining shape during baking.
- Preheat Oven & Egg Wash: Preheat your oven to 350°F (175°C). While the oven preheats, whisk together the large egg with 1 tablespoon of water in a small bowl to create an egg wash.
- Slice and Coat: Unwrap one chilled dough log. Brush one long edge of the triangular log with the egg wash. Then, press that egg-washed edge into the remaining 1/4 cup of grated Parmesan cheese to coat it. Slice the log into 1/2-inch thick triangles. Repeat with the second log.
- Bake: Place the sliced shortbread triangles 1 inch apart on a baking sheet lined with parchment paper. Brush the tops of the triangles with more egg wash. Bake for 15-18 minutes, or until they are golden brown around the edges and firm to the touch.
- Cool: Allow the delicious bites to cool completely on the baking tray or transfer them to a wire rack to cool fully before enjoying! This allows them to crisp up properly.
These savory bites are perfect for parties or just a cozy night in. Happy baking!
Tips for Success
- Finely Chop Ingredients: Ensure the sun-dried tomatoes and fresh herbs are finely chopped so they distribute evenly throughout the dough and don’t create large lumps.
- Cold Butter for Dough: While the recipe says “softened” for creaming, ensure the chilled butter for the final dough shaping and mixing is well-incorporated but not melted. The chilling step is very important.
- Chill Thoroughly: Do not skip or shorten the chilling time. Cold dough is much easier to slice neatly and prevents the shortbread from spreading too much in the oven.
- Even Slices: Try to slice the logs into uniform 1/2-inch thick triangles for even baking.
- Don’t Overbake: Shortbread should be golden and firm, but not dark brown. Overbaking can make them hard.
Serving Suggestions and Pairings
These Savory Shortbread Pizza Bites are incredibly versatile and perfect for any occasion that calls for a delicious, savory bite:
- Appetizer or Hors d’oeuvre: Serve them on a platter for parties, holiday gatherings, or happy hour. They’re sure to be a conversation starter.
- Cheese Board Addition: They make a wonderful, flavorful cracker substitute on a charcuterie or cheese board, pairing well with soft cheeses, olives, and cured meats.
- With Dips: Serve alongside a simple marinara dipping sauce (they have “pizza” in their name!), or a creamy pesto dip.
- Soup Companion: Excellent for dipping into a warm bowl of tomato soup or a hearty minestrone.
- Wine Pairing: They pair beautifully with a crisp white wine like Sauvignon Blanc or a light-bodied red.
- Party Spread Complements: These shortbread bites would be fantastic served alongside other crowd-pleasing appetizers like Easy Cheesy Chicken Sliders with Marinara Garlic Butter or This Baked Brie Appetizer is My Favorite Effortless Way to Impress Guests.
Storage and Leftover Tips
Store these Savory Shortbread Pizza Bites in an airtight container at room temperature for up to 5-7 days. To maintain their crispness, you can place a paper towel in the container to absorb any moisture. You can also freeze the baked shortbread for up to 3 months. Thaw at room temperature before serving.
The unbaked, shaped logs can be wrapped tightly and frozen for up to 1 month. When ready to bake, slice from frozen and bake for a few extra minutes until golden.
More Recipes You Will Love
If you enjoyed the cheesy, savory goodness and impressive presentation of these bites, be sure to explore some of these other fantastic appetizer and party recipes from Chef Maniac:
- For more cheesy, dippable goodness that’s a hit at any party, check out This Crockpot Nacho Dip is the Reason I Never Have Leftovers.
- If you’re a fan of turning classic sandwiches into shareable, gooey delights, you’ll love How I Turned a Classic Sandwich into the Ultimate Cheesy Hot Dip.
- And for a fun, creative party food hack, don’t miss These Totchos Are My Favorite Party Food Hack: Tater Tot Nachos for the Win!.
Final Thoughts
These Shortbread Pizza Bites are a delightful surprise, proving that savory shortbread is just as captivating as its sweet counterpart. With their rich flavor, appealing shape, and perfect crunch, they’re sure to become a beloved addition to your appetizer repertoire. Get ready to impress your taste buds and your guests!
What’s your favorite unexpected savory twist on a classic sweet treat? Share your ideas in the comments below! And for more amazing recipes that combine flavor and fun, be sure to follow Chef Maniac and Jason Griffith.
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