Mediterranean slices

Keep sliced roasted peppers, puff pastry and artichokes in the freezer and you'll never be stuck for a smart starter again

Recipe uploaded by

Good Food

3 ratings 5

Recipe by Good Food

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian

Heat oven to 200C/fan 180C/gas 6. Unroll the pastry and cut into 4 rectangles. Take a sharp knife and score a 1cm edge inside each rectangle, taking care that you don't cut all the way through the pastry. Place on a baking sheet.
Spread 1 tbsp pesto onto each slice, staying inside the border, then pile up the peppers and artichokes. Cook in the oven for 15 mins until the pastry is starting to brown.
Tear the mozzarella ball into small pieces, then scatter it (or use cheddar, if you prefer) over the veg. Return to the oven for 5-7 mins until the pastry is crisp and the cheese has melted. Serve with a green salad.

Per serving

515 kcalories, protein 16g, carbohydrate 42g, fat 33 g, saturated fat 14g, fibre 3g, sugar 6g, salt 1,98 g

Recipe from Good Food magazine, September 2008.

Latest comments and suggestions

Sharon

20 January 2009

Sharon commented on this recipe

This is lovely, I used artichokes and roasted peppers out of jars, I have also made it adding mushrooms. It is very versatile.

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holds1

09 June 2009

holds1 commented on this recipe

These are fantastic. I also added caramelised onions (caramelised in balsamic vinager and 1 tsp brown sugar) on the top and chedder. My partner hates veg of any sort but loved this. Not sure if you are supposed to freeze uncooked. I froze after cooking and they were fine reheated in the oven for 10 mins although the pastry was obviously crispier. I think you can freeze them uncooked. Great recipie

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holds1

09 June 2009

holds1 rated this recipe

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dani_cat

11 July 2010

dani_cat rated this recipe

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Jenni

23 February 2011

Jenni rated and commented on this recipe

This is gorgeous! I left out the artichokes because i don't like them but it tasted great without them. I made them as a starter for a number of people and they were voted the best dish! Will definitely be making them again.

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Ann

09 April 2011

Ann commented on this recipe

I am not too keen on artichokes either so I replaced this ingredient with sliced red onions and strips of anchovy - delicous!

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Jacqueline Fenner

17 September 2011

Jacqueline Fenner commented on this recipe

Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so itâs definitely NOT suitable for vegetarians.

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Louise

26 September 2011

Louise commented on this recipe

Have to strongly agree with Jacqueline! Beware if making this dish for vegetarians, a specialist non-parmesan pesto will be required. No parmesan is suitable for veggies!!!

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