Tomato & feta pesto bites

Tomato & feta pesto bites

Tiny, tasty canapés - a perfect party treat

Difficulty and servings

Easy

Serves 12

Preperation and cooking times

Cook time

Cook 45 mins

Plus 20 minutes chilling
Vegetarian

Vegetarian

Method

  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. 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. 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.

Per serving

271 kcalories, protein 7g, carbohydrate 11g, fat 22 g, saturated fat 8g, fibre 0g, salt 0.96 g

Recipe from Good Food magazine, July 2004.

A recipe for a fantastic day out. Book now & save.

Latest comments and suggestions

  • 12 February 2008

    knickers rated and commented on this recipe

    5 stars

    these were deliscious, every one loved them and came back for more, despite them being very rich ! even someone that professes to hate feta cheese loved them .

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  • 21 May 2008

    vickie rated and commented on this recipe

    5 stars

    made these and thought they were delicious, well recommended and every one loved them

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Difficulty and servings

Easy

Serves 12

Preperation and cooking times

Cook time

Cook 45 mins

Plus 20 minutes chilling
Vegetarian

Vegetarian

Ingredients

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Per serving

271 kcalories, protein 7g, carbohydrate 11g, fat 22 g, saturated fat 8g, fibre 0g, salt 0.96 g

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