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09 August 2009

Mini Roasted Tomato and Bocconcini Salads

As with the Mini Caesar Salads, I would normally serve these in bread cases that have been baked with garlic and butter, but again, the bread cases just did not work for me here.

Again, you can pre-prepare all the ingredients and then fill them just before serving.

Ingredients (makes 18)
2 sheets shortcrust pastry
1 egg lightly beaten
18 cherry tomatoes
Olive oil to drizzle
Salt and pepper
18 mini bocconcini
Pesto (see post from 15 March 2009)

Preheat the oven to 200 degrees. Use a round pastry cutter to cut rounds from the pastry. Line mini cupcake tins with the pastry. Stuff pastry with scrunched up baking paper to ensure it keeps its shape. Bake in the oven until just golden (about 10 minutes). Remove baking paper and brush the inside of each case with egg. Bake for another 5-10 minutes. Allow to cool.

Meanwhile, place the tomatoes in a roasting dish, drizzle with olive oil and season with salt and pepper and roast for 20-30 minutes or until soft.

To serve, fill pastry cases with one roasted tomato, one mini bocconcini and drizzle with pesto.

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