You need
- 250gr. grated Parmesan cheese
- the half of a packet of puff pastry of 175 gr.
- 20 gr. parsley
- 2 tablespoons pine nuts
- 100 gr. feta, crumble
- 1 clove garlic, crushed
- 4 tablespoons olive oil
- 12 small cherry tomatoes, halved
Preparation:
For the base:
Preheat the oven to 200 ° C. Sprinkle the top with Parmesan cheese and then roll the puff pastry out to a thickness of + - 2 to 3 mm. cut out 12 circles with a cross-section of + - 6 cm. Insert it into a special muffin-tin. Cool the dough 20 min. Prick it with a fork and bake in round ek 15 to 20 minutes until golden.
The pesto:
Keep 12 leafs of parsley aside for garnish. Chop the rest of the parsley and pine nuts coarsely in a food processor. Add the feta, garlic and oil and mix into the machine until a thick paste.
Merging:
Place a spoonful of pesto on the baked feta soils. Place on each of the snacks a half cherry tomato and garnish with a parsley leaf. Serve with olives or a mixed salad.
Preheat the oven to 200 ° C. Sprinkle the top with Parmesan cheese and then roll the puff pastry out to a thickness of + - 2 to 3 mm. cut out 12 circles with a cross-section of + - 6 cm. Insert it into a special muffin-tin. Cool the dough 20 min. Prick it with a fork and bake in round ek 15 to 20 minutes until golden.
The pesto:
Keep 12 leafs of parsley aside for garnish. Chop the rest of the parsley and pine nuts coarsely in a food processor. Add the feta, garlic and oil and mix into the machine until a thick paste.
Merging:
Place a spoonful of pesto on the baked feta soils. Place on each of the snacks a half cherry tomato and garnish with a parsley leaf. Serve with olives or a mixed salad.
Eat them,
The Veggi Lady
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