Balsamic tomato and pesto canapés
Here's an easy canapé idea for special occasions. Jacqueline pairs homemade dairy-free pesto with succulent balsamic cherry tomatoes, creating a tantalising mix of Mediterranean flavours.
Ingredients
- 250g of puff pastry, chilled
- 50 cherry tomatoes
- 1 dash of balsamic vinegar
- 120ml of olive oil
- 30g of basil
- 90g of cashew nuts, salted
- 1 garlic clove
- black pepper
Method
1
Remove the pastry from the fridge and allow to come up to room temperature before using
2
Preheat the oven to 200°C/gas mark 6, and line 2 baking sheets with greaseproof paper
3
Heat a frying pan and add the cherry tomatoes - do not use any oil. When the tomatoes start to crack, add a good slug of balsamic vinegar to the pan. This will seep into the cracks and caramelise slightly in the heat of the pan
4
Remove the tomatoes from the pan and set aside until you need them
5
Now make the pesto. Whizz up all the ingredients in a food processor or bash the basil, garlic and nuts in a pestle and mortar, before adding the oil and seasoning
6
Roll out half of the pastry and cut out little circles using a shot glass or egg cup - something just a little bigger than the cherry tomatoes
7
Place the circles on one of the baking trays and top each with a little dollop of pesto and a cherry tomato. Bake in the oven for approximately 15 minutes until the pastry has risen and is golden
8
While the first batch is baking, prepare the second batch. Serve warm
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Balsamic tomato and pesto canapés
