This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer
Recipes

Tomato confit canapés

These stylish vegetarian canapés make impressive party food to serve with drinks.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

Method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. Roll the pastry out to a 0.25cm/⅛in thickness and cut out 24 circles from it using a 5cm/2in pastry cutter.

  3. Place the circles onto a baking tray and prick all over with a fork.

  4. Bake in the oven for 10-12 minutes, or until cooked through and golden-brown. Remove from the oven and set aside to cool.

  5. Meanwhile, heat the olive oil in a frying pan over a medium heat and add the tomatoes, thyme leaves, bay leaf, garlic and crushed peppercorns. Fry gently for 4-5 minutes, then remove from the heat and set aside to cool. Remove the bay leaf and garlic.

  6. Blend the sundried tomatoes and olives to a paste in a food processor, then stir in the basil and season, to taste, with salt and freshly ground black pepper.

  7. To assemble the canapés, spread a little of the olive paste onto each pastry circle and top with a spoonful of tomato confit.

Recipe Tips

The tomato confit and olive paste can be made ahead of time and chilled in the fridge until needed.