Tomato Feta Pesto Bites Recipe
A Guest Post by Maria – First seen on Angela Milnes.com
We went to my grandmother’s house at least twice a week growing up. It was always different than visiting anybody else’s house. She always had very high standards as far as what was expected of her when she had company over.She always had a few drinks that she had either made or poured into a glass pitcher to make it look nicer (nothing it the world like her sweet tea). She also always had a variety of snacks available whether it be something she had poured out of a box, just some cut up veggies and dip, or something she had made from scratch ahead of time.
Those standards definitely got passed down to me, because if I have company over and I don’t have snacks or at least some sweet tea to offer them I feel so badly about it. So, if someone come over, I feed them. One of my favorite go-to recipes are these tomato feta pesto bites!
It tastes like a delicious bowl of pesto but in a bite sized! Its got the flaky crispy base from the puff pastry, a creamy pesto flavour contributed by the topping, and a bright acidity to tone it all back from the tomato. So guests always love them. And the prep is so easy! Just prepare the puff pastry, the feta pesto topping, and assemble with a cherry tomato half! So I love them too!
For this recipe you will need puff pastry, feta, parmesan, basil, olive oil, minced garlic, and cherry tomatoes.
Sprinkle a small handful of the parmesan cheese on a cutting board before rolling out the puff pastry. The cheese adds a nice crispiness to the bottom and makes it just that much yummier.
Just flatten the dough slightly so the cheese is pressed into the bottom. Stamp out 12 rounds using a 6cm circle cutter and arrange on a lined baking tray.
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 tray and leave to cool on a wire rack.
In a food processor, blend together your basil, feta, parmesan, olive oil, and minced garlic. Process it until it is a thick creamy paste, and mostly all of the lumps have been blended out.
If you have a piping bag, go ahead and break that out at this point. But if you’re like me and never have those on hand, a sealable bag will work just fine. To make it easier to fill, and get all of the filling in the corner and not all over the bag, use a tall drinking glass to stand the bag up.
Snip the tip off with a pair of scissors and you are good to go!
Tomato Feta Pesto Bites
half a 350g pack puff pastry
100g grated Parmesan
20g pack fresh basil
100g feta cheese, crumbled
1 garlic clove, minced
4 tbsp olive oil
12 small cherry tomatoes, halved
Roll out the pastry on a surface lightly dusted with the Parmesan to press the cheese into the bottom. Stamp out 12 rounds using a 6cm circle cutter and line a baking tray. 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 tray and leave to cool on a wire rack. Meanwhile, tear the leaves from the basil stalks and add it to a food processor. Then add the feta, parmesan, garlic and oil and process to make a thick creamy paste. Add the topping to a sealable bag (or piping bag), cut the tip of the bag off, and pipe the topping onto the baked rounds. Add a half of a cherry tomato, and additional basil as garnish.
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