Tomato & feta pesto bites

• Produce

  • 12 Cherry tomatoes, small
  • 1 20g pack Flat leaf parsley parsley par-slee one of the most ubiquitous herbs in british cookery, fresh
  • 1 Garlic clove

• Condiments

  • 1 Black olives

• Oils & Vinegars

  • 4 tbsp Olive oil olive oil ol-iv oyl probably the most widely-used oil in cooking

• Nuts & Seeds

  • 2 tbsp Pine nuts

• Dairy

  • 100 g Feta cheese
  • 25 g Parmesan

• Other

  • half a 350g pack (freeze the rest to use another time puff pastry

Found on bbcgoodfood.com

Description

Ingredients

• half a 350g pack (freeze the rest to use another time) puff pastry
• 25g finely grated Parmesan (or vegetarian alternative) Parmesan parm-ee-zanParmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
• 20g pack fresh flat leaf parsley Parsley par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
• 2 tbsp pine nuts
• 100g feta cheese, crumbled
• 1 garlic clove, crushed
• 4 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. Its…
• 12 small cherry tomatoes, halved Tomato toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
• black olives, to serve

Directions

• 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.
• 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.
• 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.

Nutrition