TOMATO & FETA PESTO BITES
Tiny, tasty canapés - a perfect party treat
Provided by Good Food team
Categories Buffet, Canapes, Starter
Time 45m
Number Of Ingredients 9
Steps:
- Roll out the pastry on a surface lightly dusted with the Parmesan to about the thickness of a ten-pence piece. Stamp out 12 rounds using a 6cm plain cutter and line a shallow 12-hole bun tin. Chill for 20 minutes. Preheat the oven to fan 180C/conventional 200C/gas 6.
- Prick each pastry base with a fork and bake for 15-20 minutes until golden. Remove from the tin and leave to cool on a wire rack. Meanwhile, tear the leaves from the parsley stalks and put all but 12 of the small sprigs in a food processor with the pine nuts, then whizz until coarsely chopped. Then add the feta, garlic and oil and whizz to make a thick paste. Keep the reserved sprigs in a bowl of water in the fridge. The pastry bases will keep in a tin for up to 2 days and the pesto will keep in the fridge overnight.
- To serve, dollop a spoonful of the feta pesto onto the tarts and top each one with two cherry tomato halves. Garnish with the reserved parsley sprigs. Arrange on a platter and hand round with a bowl of black olives and sparkling mint & lemon juleps.
Nutrition Facts : Calories 271 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Protein 7 grams protein, Sodium 0.96 milligram of sodium
TOMATO GALETTE WITH BASIL PESTO AND FETA
This rustic tomato galette recipe is a delicious way to use summer cherry tomatoes. Its simple, flaky butter pie crust is filled with ripe heirloom or Roma tomatoes, pesto and feta cheese. -Kate Wood, The Wood and Spoon
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place tomatoes on a double layer of paper towels; sprinkle with salt. Cover with additional paper towels. Meanwhile, in a small bowl, stir together pesto and mayonnaise. Preheat oven to 375°. On a floured sheet of parchment, roll dough into a 12-in. circle. Transfer to a baking sheet or pizza stone., Spread pesto mixture over crust to within 2 in. of edge; top with ¼ cup feta. Arrange tomato slices over feta; arrange cherry tomatoes on top, cut sides up. Sprinkle with remaining ¼ cup feta, Italian seasoning and pepper. Fold crust edge over filling, pleating as you go and leaving center uncovered. In a small bowl, whisk egg and water; brush edge of crust with egg wash and sprinkle with Parmesan. , Bake until crust is golden brown, 35-40 minutes. Cool 10 minutes before slicing. If desired, top with basil before serving.
Nutrition Facts : Calories 315 calories, Fat 21g fat (12g saturated fat), Cholesterol 77mg cholesterol, Sodium 693mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.
FETA STUFFED PESTO CHICKEN
This is a few different recipes thrown together. I had a bunch of feta cheese that needed to be used and we really wanted a chicken dinner. This is what we up with.
Provided by Wrecks143
Categories Meat
Time 1h
Yield 5-6 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350.
- In a bowl, combine feta, tomato, onion, garlic, jalapeno, oregano, basil salt and pepper. Set aside.
- Using a sharp knife, cut into the fatest part of each breast and create a pocket. Be careful not to cut straight through.
- Put the pesto in a large ziplock bag and place the chicken in with it. Mix it around until the chicken is thoroughly coated.
- Place the coated chicken in a greased glass pan.
- Stuff the feta mix into the pockets of each chicken breast.
- Arrange the chicken so the openings of the pockets are on an angle (facing upward) so once they start baking the mix doesn't ooze out.
- Cook for 45 minutes.
PESTO FETA BURGER
Make and share this Pesto Feta Burger recipe from Food.com.
Provided by Cookkev
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in large mixing bowl, cover and let rest for at least 15mins. (You can also let rest in the fridge covered until ready to use but bring back to room temp before next step).
- Separate into 4-6 equal parts depending on how large you want your burgers.
- Roll each part into a ball then form into patties. (A pattie press does wonders for this step).
- Heat grill to 275-350F internal air temperature.
- Using a silicone brush lightly coat grill with Olive Oil to keep burgers from sticking.
- Cook burgers to desired doneness and let rest for at least 5 minutes before serving.
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