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Tomato, Olive and Fetta Puffs

Tomato, Olive and Fetta Puffs

Pass these party puffs around at your next soiree.

Ingredients

  • 2 frozen butter puff pastry sheets, thawed
  • 350g South Cape Marinated Fetta
  • 12 cherry tomatoes, halved
  • 32 pitted black olives
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Method

  1. Prick puff pastry lightly with a fork, cut into 16 squares and place on an oven tray lined with baking paper.
  2. Top each square with a cube of South Cape Marinated Fetta, a tomato half and an olive.
  3. Bake at 230°C for 5-8 minutes until puffed and golden.
  4. Drizzle with a little of the oil from the Fetta and serve immediately.
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Notes & Tips

Makes 32

Tips:

• Puff pastry squares can be simply topped with Marinated Fetta only.

• Puffs can be assembled and refrigerated until ready to be baked, up to 4 hours in advance.

• Try topping with anchovies or a dollop of pesto instead of olives.

This recipe is brought to you by South Cape Fine Foods.