Red pepper and olive canapés are perfect to serve with a drink, as an hors d'oeuvre before a meal or as an amuses-bouche (literally, mouth pleaser!)
Ingredients
- 425g pack frozen puff pastry
- Jar sun-dried red peppers, cut into strips
- Jar black olives
- Olive oil
- Black pepper, to season
Method
- 1. Preheat the oven to 220°C/fan 200°C/gas 7.
- 2. Thaw and unroll a sheet from a pack of puff pastry. Cut into 18 squares and put on a baking tray.
- 3. Top each with a small strip of sun-dried red pepper and some roughly chopped black olives. Drizzle with a little olive oil and sprinkle with black pepper.
- 4. Bake for 10-12 minutes and serve warm
Chef's tip
Other toppings to try are pesto, goat’s cheese, or tomatoes with basil.