Restaurants

De Bon Goût—In Good Taste

  • 2nd February 2013

On Robertson Blvd., in an area not even slightly reminiscent of Capri is the enchanting bakery for the Ivy, Dolce Isola.

The ambiance is classic shabby chic café/bistro, perfect for a lazy Saturday morning and the treats are far from ordinary.  While their gelato is suitably creamy and their croissants flaky and buttery what truly is worth the trip is the baguette and cheese crackers.

Serve the baguette at a dinner party and it will steal the show (trust us).  The inside is light as air, like cotton-candy and the outside crunchy, crisp and salty.  With the right cheese (Surfas is just minutes away), it’s heaven.  Tangy, sharp, a bit spicy and salty, their cheese biscuits are divinity.  They must be pre-ordered one day in advance so plan ahead suitably.

If you do not reside here in sunny Southern California, don’t fret.  We have a similar cheese biscuit recipe clipped from Bon Appetit (tried, tested, delicious and easy) and a tip on how to recreate the café ambiance at home.

 

Dolce Isola Los Angeles

 

 

Savory Parmesan Shortbread Rounds 

(recipe courtesy of Bon Appetit)—Serve with pre-dinner drinks and salumi platter—Makes 24

 

1 3/4 cups all purpose flour

3/4 cup plus 2 tablespoons grated Parmesan cheese (about 2 1/2 ounces)

1 teaspoon coarse kosher salt

1/2 small garlic clove, properly minced

Pinch of cayenne pepper

1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes

 

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.  Mix flour, 3/4 cup Parmesan cheese, salt, garlic, and cayenne pepper in processor.  Add butter and, using on/off turns, process until dough begins to come together.  Gather dough into ball.  Divide dough in half.  Roll each half into 12-inch log, and cut each log into 1-inch pieces.  Roll each piece into a ball.  Arrange dough balls on prepared baking sheet, spacing about 1 1/2 inches apart.  Press each ball into 2-inch diameter round.  Sprinkle remaining 2 tablespoons Parmesan cheese over.

Bake shortbread rounds until tops are dry and bottoms are golden brown, about 20 minutes.  Transfer shortbread rounds to rack and cool completely.

Shortbread rounds can be made 1 week ahead.  Store rounds in airtight container at room temperature, or freeze up to 1 month.

 

Cheese crackers, Dolce Isola Los Angeles

 

 

Dolce Isola, 2869 S. Robertson Blvd., Los Angeles, 90034

310-776-7070

Hours
8am – 4pm, Monday through Friday
8am – 3pm, Saturday
Closed Sunday

 

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