Thursday, 9 February 2012

Appetizers made with puff pastry

  1. 375g pack ready-rolled puff pastry
  2. 75g soft goat’s cheese
  3. 120g fresh green or red pesto sauce
  4. 20 cherry tomatoes, a mixture of
  5. red and yellow, halved
  6. Small fresh basil leaves, to garnish


  1. 1. Preheat the oven to 200_C/fan180_C/ gas 6. Line 2 baking trays with baking paper.
  2. 2. Unroll the pastry and cut into 20 squares, each measuring 5cm. Place these on the baking trays, then top each with a little goat’s cheese, 1/2 teaspoon pesto and 2 cherry tomato halves. Bake for 15-20 minutes until the pastry is cooked, crisp and pale golden. Push any tomatoes that have fallen off back onto the pastries and transfer them to serving trays.
  3. 3. Serve hot or cold, garnished with fresh basil leaves.

Nutritional info

Per serving: 114kcals, 8.6g fat (2.9g saturated), 2.2g protein, 7.8g carbs, 0.6g sugar, 0.2g salt

Chef's tip

These work equally well using olive tapenade in place of the pesto.

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