Emma Much tastier than ready-made canapes, these can be served either hot or cold. Perfect for some nibbles for a party, Burns Night, Christmas Party, Birthday Party or Hogmanay.
Canape Cherry Tomato and Tapenade Puffs
Makes approximately 18
Ingredients
Asda ready-rolled puff pastry
3 tbsp Asda kalamata olive and sundried tomato tapenade
1 1⁄2 tbsp Asda grated Parmesan cheese
Grated zest of 1⁄2 lemon
9 Asda growers selection vine-ripened cherry tomatoes
2 tbsp Asda extra virgin olive oil
Salt and freshly ground black pepper
finely chopped fresh chives.
Method
Remove the pastry from the refrigerator about 15 minutes before you want to use it.
Set the oven to 200C or 180C fan oven or Gas Mark 6.
Line a baking sheet with parchment baking paper.
Unroll the pastry and cut into approximately 4cm x 4cm squares. You will get about 6 from the width of the pastry. The leftover pastry can be frozen for another occasion.
Put the pastry squares on the baking sheet and prick each one well with a fork – particularly in the centre.
Put the tapenade, cheese and lemon zest in a bowl and mix well.
Divide the tapenade between the squares by putting a small amount in the centre and spreading flat.
Leave a border of pastry clear on the squares.
Cut the tomatoes in half and place one half on top of each square pressing down lightly.
Drizzle over a little olive oil and season with salt and pepper.
Take care with the salt as the tapenade is salty.
Bake in the preheated oven for about 12 – 15 minutes or until the pastry has risen and is cooked and the tomato has softened a little.
Put on a plate to serve and sprinkle over the chopped chives.
Serve warm or cold.
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Cherry Tomato and Tapenade Puffs Recipe
Ingredients
- Asda ready-rolled puff pastry
- 3 tbsp Asda kalamata olive and sundried tomato tapenade
- 1 1 ⁄2 tbsp Asda grated Parmesan cheese
- Grated zest of 1⁄2 lemon
- 9 Asda growers selection vine-ripened cherry tomatoes
- 2 tbsp Asda extra virgin olive oil
- Salt and freshly ground black pepper
- finely chopped fresh chives.
Instructions
- Remove the pastry from the refrigerator about 15 minutes before you want to use it.
- Set the oven to 200C or 180C Fan oven or Gas Mark 6.
- Line a baking sheet with parchment baking paper.
- Unroll the pastry and cut into approximately 4cm x 4cm squares. You will get about 6 from the width of the pastry. The leftover pastry can be frozen for another occasion.
- Put the pastry squares on the baking sheet and prick each one well with a fork – particularly in the centre.
- Put the tapenade, cheese and lemon zest in a bowl and mix well.
- Divide the tapenade between the squares by putting a small amount in the centre and spreading flat.
- Leave a border of pastry clear on the squares.
- Cut the tomatoes in half and place one half on top of each square pressing down lightly.
- Drizzle over a little olive oil and season with salt and pepper.
- Take care with the salt as the tapenade is salty.
- Bake in the preheated oven for about 12 – 15 minutes or until the pastry has risen and is cooked and the tomato has softened a little.
- Put on a plate to serve and sprinkle over the chopped chives.
- Serve warm or cold.
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