So apparently the Italians aren’t the only ones that do cheese sticks. One night when I was in Madrid last month, the kitchen was closed at this local bar and the owner said he would whip us up yummy Venezuelan tapas. (Tapas literally just mean small plates). So much to our surprise these tapas were pretty much the Latin version of a cheese stick that they served with this slap your mama good aioli. I swear we crushed them in under 5 minutes so ofcourse I had to come home and try & replicate them immediately.
- Store bought string cheese (4 sticks since you will be cutting them in half for 8 servings. I say use a mozz and don’t get fancy with any Colby Jack)
- Store bought garlic flavored crescent rolls (don’t do the regular, these are more buttery & flavorful)
Literally use the same method from the pizza roll ups, but just with the cheese and dough. Also make sure that the cheese is sealed in by the dough and nothing can ooze out when baking. The pizza roll ups were more free to form whereas in this recipe you want the cheese locked inside the dough. Bake at 350 degrees for 5-10 min. (until golden not brown). Let them cool for 3-5 min before serving.
Aioli (I think this is how its made, no clue since the guy barely spoke English, but it tasted like this so I cant be that far off)
- 1/4 cup of plain yogurt (don’t do greek, its too thick & tangy)
- 1 tbsp. of mayo
- 1 tbsp. of crushed garlic
- 1 shallot (dice it a bit so it breaks down easier in the processor or blender)
- pinch of salt, black pepper, and dried parsley
Blend in food processor & serve chilled.
Happy Eating, XO.