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Tomato & feta pesto bites

Tiny, tasty canapés - a perfect party treat

  • Cook: 45 mins
    Plus 20 minutes chilling
  • Serves 12
  • Easy
  • Serves 12
  • Easy
  • Calories 271
  • Carbohydrates 11
  • Saturated Fat 8
  • Sugar 0
  • Protein 7
  • Fat 22
  • Fibre 0
  • Salt 0.96

Nutrition per serving

  • Calories 271
  • Carbohydrates 11
  • Saturated Fat 8
  • Sugar 0
  • Protein 7
  • Fat 22
  • Fibre 0
  • Salt 0.96

Ingredients

  • half a 350g pack (freeze the rest to use another time) puff pastry
  • 25g finely grated parmesan (or vegetarian alternative)
  • 20g pack fresh flat leaf parsley
  • 2 tbsp pine nuts
  • 100g feta cheese, crumbled
  • 1 garlic clove, crushed
  • 4 tbsp olive oil
  • 12 small cherry tomatoes, halved
  • black olives, to serve

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.

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