Tomato & Feta Pesto Bites

"Tiny, tasty canapés - a perfect party treat. Cooking time is cooling time. Prep time includes cooking time. Arrange on a platter and hand round with a bowl of black olives and sparkling mint & lemon juleps."
 
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Ready In:
1hr 5mins
Ingredients:
8
Yields:
12 bites
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ingredients

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directions

  • Roll out the pastry on a surface lightly dusted with the parmesan to about the thickness of a coin.
  • Stamp out 12 rounds using a 2in plain cutter and line a shallow 12-hole bun tin.
  • Chill for 20 minutes. Preheat the oven to f400°F
  • 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.

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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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