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Tomato & feta pesto bites

Tomato & feta pesto bites

Rating: 5 out of 5.10 ratings
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  • Preparation and cooking time
    • Cook:
    • Plus 20 minutes chilling
  • Easy
  • Serves 12

Tiny, tasty canapés - a perfect party treat

  • Vegetarian
Nutrition: per serving
low insalt0.96g



  • 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.

  • 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.

  • 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.

Recipe from Good Food magazine, July 2004

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Rating: 5 out of 5.10 ratings

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