These stylish vegetarian canapés make impressive party food to serve with drinks.
250g/8oz ready-made shortcrust pastry
1 tbsp olive oil
125g/4oz cherry tomatoes, halved
1 tbsp fresh thyme leaves
1 fresh bay leaf
1 garlic clove, unpeeled, halved
1 tsp crushed black peppercorns
8 sun-dried tomatoes
50g/2oz pitted black olives
2 tbsp chopped fresh basil
salt and freshly ground black pepper
Preheat the oven to 200C/400F/Gas 6.
Roll the pastry out to a 0.25cm/⅛in thickness and cut out 24 circles from it using a 5cm/2in pastry cutter.
Place the circles onto a baking tray and prick all over with a fork.
Bake in the oven for 10-12 minutes, or until cooked through and golden-brown. Remove from the oven and set aside to cool.
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.
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.
To assemble the canapés, spread a little of the olive paste onto each pastry circle and top with a spoonful of tomato confit.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Recipes include the queen of puddings, chocolate tea cakes and jam doughnuts.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.