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Tomato & feta pesto bites

Ingredients

  1. Step 1 half a 350g pack (freeze the rest to use another time) puff pastry
  2. Step 2 25g finely grated parmesan (or vegetarian alternative)
  3. Step 3 20g pack fresh flat leaf parsley
  4. Step 4 2 tbsp pine nuts
  5. Step 5 100g feta cheese , crumbled
  6. Step 6 1 garlic clove , crushed
  7. Step 7 4 tbsp olive oil
  8. Step 8 12 small cherry tomatoes , halved
  9. Step 9 black olives , to serve
Tomato & feta pesto bites
Calories: 271 Carbohydrate: 11 g Protein: 7 g Fat: 22 g
Cook time: 45 minutes Prep time: minutes Total time: 45 minutes Servings: 12

TAGS

Buffet Canape Starter British Josh Eagleton 30-60 minute 400 kcal or less appetizer BBC Good Food Canape Feta cheese For a crowd Good Food Hors d'oeuvre Parmesan Parsley Pine nut Pine nut Puff pastry Snack Tomato Tomato

Directions

  1. Step 1 Roll out the pastry on a surface lightly dusted with the Parmesan to about the thickness of a ten-pence piece. Stamp out 12 rounds using a 6cm plain cutter and line a shallow 12-hole bun tin. Chill for 20 minutes. Preheat the oven to fan 180C/conventional 200C/gas 6.
  2. Step 2 Prick each pastry base with a fork and bake for 15-20 minutes until golden. Remove from the tin and leave to cool on a wire rack. Meanwhile, tear the leaves from the parsley stalks and put all but 12 of the small sprigs in a food processor with the pine nuts, then whizz until coarsely chopped. Then add the feta, garlic and oil and whizz to make a thick paste. Keep the reserved sprigs in a bowl of water in the fridge. The pastry bases will keep in a tin for up to 2 days and the pesto will keep in the fridge overnight.
  3. Step 3 To serve, dollop a spoonful of the feta pesto onto the tarts and top each one with two cherry tomato halves. Garnish with the reserved parsley sprigs. Arrange on a platter and hand round with a bowl of black olives and sparkling mint & lemon juleps.