Tomato and feta pesto bites

Tomato and feta pesto bites



To make 12

– 25 g grated Parmesan
– roll fresh puff pastry
– 20 g flat-leaf parsley
– 2 tbsp pine nuts
– 100 g crumbled feta
– 1 crushed garlic clove
– 4 tbsp olive oil
– 12 small cherry tomatoes, halved


1. The base

Preheat the oven to 200°C. Sprinkle the worktop with the Parmesan and roll the puff pastry out to the thickness of a coin. Cut 12 circles with a diameter of 6 cm out of the pastry. Place these in a special muffin tin. Chill the dough for 20 minutes. Prick each of the circles with a fork and bake them for 15 to 20 minutes until golden brown.

2. The pesto

Keep 12 leaves of parsley to one side for the garnish. Chop the rest of the leaves and the pine nuts finely in a food processor. Add the feta, garlic and oil and mix it to form a thick paste.

3. Put the bites together

Add a heaped spoon of feta pesto to each of the baked bases. Place 2 half cherry tomatoes on top of each bite and garnish with a parsley leaf. Serve with olives or a mixed salad. 

Lots of love and have a nice day, see you soon! Daphne