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Casa Hoski Bruschetta: puff pastry with roma tomatoes, basil and bocconcini cheese

Stephen’s starter recipe from week 4 of Come Dine With Me Australia.


  • 1 x sheet puff pastry (frozen from supermarket OK)

  • 1 x punnet mini-Roma tomatoes

  • 1 x bunch fresh basil

  • 1 x small bocconcini cheese knob

  • 2 x cloves fresh garlic

  • Olive oil

  • Balsamic vinegar

  • Sea salt and pepper to taste


  • 1.

    Preheat the oven on fan setting to 200°C

  • 2.

    Slice Roma tomatoes into discs and spread on a baking tray with sea salt sprinkled on top. Cook until withered and then remove – approx 7 mins.

  • 3.

    Unwrap puff pastry and lay on baking paper on an oven baking tray and brush lightly with olive oil & balsamic

  • 4.

    Finely chop garlic and sprinkle over puff pastry and then overlay pre-roasted tomatoes. Bake in oven until puff pastry rises and browns and tomatoes have withered further – approx 7 mins. Remove from oven and allow to cool to room temperature.

  • 5.

    Slice bocconcini cheese into discs and layer over tomatoes. Crack pepper over top to taste.

  • 6.

    Cut into small squares – approx. 15 pieces the size of a match box. Place basil leaves over the top and lightly drizzle with olive oil and serve.

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