Tomato, olive tapenade and rosemary canapés
Ingredients
Metric
Imperial
Oven-dried tomatoes
- 15 cherry tomatoes, halved
- 1 tbsp of olive oil
- 1/2 garlic clove, minced
- 8 rosemary leaves, finely chopped
- salt
- pepper
Thyme crackers
- 50g of Doves Farm Plain White Flour
- 1 tsp rosemary leaves, finely chopped, plus extra for sprinkling
- 1 pinch of salt
- 1 pinch of sugar
- 1 tsp olive oil, plus a little extra for brushing
- 20ml of water
- sea salt
- freshly ground black pepper
Olive mascarpone
- 100g of mascarpone
- 25g of olive tapenade
- lemon zest, to taste
- salt
- pepper
SAVE RECIPE
Equipment
- 5cm pastry cutter
- Piping bags
Method
1
First, make the oven-dried tomatoes (which you can do a couple of days in advance – just store them in the fridge in an airtight container). Preheat the oven to 150°C/gas mark 2
2
Mix the garlic and rosemary into the oil and season with salt and pepper
3
Place the halved tomatoes cut-side up on a baking tray and drizzle the flavoured oil over them. Place in the oven and cook for 35–45 minutes or until just starting to dry out, then remove from the oven and increase the temperature to 175°C/gas mark 4
4
To make the crackers, place the flour, rosemary leaves, salt and sugar in a bowl, then add the oil and water and stir together until it forms a dough. Tip out onto a floured work surface, knead briefly until smooth, then cover and leave to rest for 10 minutes
5
Roll out the dough to about 2–3mm thick then cut out the crackers using a 5cm circular cutter. Carefully transfer the crackers to a baking tray lined with greaseproof paper. Brush each cracker with oil and sprinkle with salt, pepper and rosemary leaves. Bake for 4–5 minutes until crisp, then set aside to cool
6
Mix together the mascarpone and olive tapenade and season with lemon zest, salt and pepper. Transfer to a piping bag
7
Assemble the canapés just before serving so the crackers don't go soggy. Pipe the olive mascarpone onto each cracker, top with a tomato half and serve
First published in 2018
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