palmiers

Had bookclub last week Thursday and wanted to make something savoury. I opted for the palmiers because they didn't look like too much work. In hindsight they weren't hugely successful. I used the recipe from the Canape's book by Eric Treuille (DK) - sundried tomato pesto. And although you make the pesto yourself, I felt it was too chunky (it is difficult to finely chop sundried tomatoes) and the garlic was overwhelming (my fault, I was heavy handed). They were demolished - not one left - but felt that they lacked a refinedness. Will try again sometime.