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Vegetarian canapé bites

Name: Vegetarian canapé bites
Yield: Makes 36
Ingredients: For the balsamic onion and goat’s cheese bites:; Plain flour for dusting; 500g block all-butter puff pastry; 1 tbsp olive oil; 3 red onions, finely sliced; 2 tbsp dark brown sugar; 2 tbsp balsamic vinegar; 2 garlic cloves, finely chopped; 1-2 fresh thyme sprigs; 100g goat’s cheese, crumbled; Fresh greek basil to garnish; For the tomato, pesto and manchego bites:; Plain flour for dusting; 500g block all-butter puff pastry; 18 cherry tomatoes, halved; 75g manchego, cut into small chunks; 100g fresh green pesto

Published: 26 Apr 15
Updated: 18 Mar 24

Try these quick-to-make vegetarian bites – one with balsamic onion and goat’s cheese and one with tomato, pesto and manchego – they are ideal for pre-dinner nibbles or served as a starter.

Easy
August 2012

Test kitchen approved

Makes 36
Each canapé takes about 20 mins to make and 25 mins to cook

Try these quick-to-make vegetarian bites – one with balsamic onion and goat’s cheese and one with tomato, pesto and manchego – they are ideal for pre-dinner nibbles or served as a starter.

Per tomato, pesto and manchego bite: 77kcals, 5.4g fat (2g saturated), 1.5g protein, 5.4g carbs (0.5g sugars), 0.2g salt, 0.1g fibre

Per balsamic onion and goat’s cheese bites: 71kcals, 4.3g fat (2.1g saturated), 1.5g protein, 6.5g carbs (1.6g sugars), 0.2g salt, 0.2g fibre

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Ingredients

For the balsamic onion and goat’s cheese bites:

Plain flour for dusting
500g block all-butter puff pastry
1 tbsp olive oil
3 red onions, finely sliced
2 tbsp dark brown sugar
2 tbsp balsamic vinegar
2 garlic cloves, finely chopped
1-2 fresh thyme sprigs
100g goat’s cheese, crumbled
Fresh greek basil to garnish

For the tomato, pesto and manchego bites:

Plain flour for dusting
500g block all-butter puff pastry
18 cherry tomatoes, halved
75g manchego, cut into small chunks
100g fresh green pesto

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Method

For the balsamic onion and goat’s cheese bites:

Preheat the oven to 200°C/fan 180°C/gas 6. On a lightly floured surface, roll out the pastry to a 30cm x 30cm square, about 3mm thick. Slide onto a floured baking sheet. Use a sharp knife to cut the pastry into 36 equal squares and prick each with a fork several times.
Rest a second baking sheet on top of the pastry squares, then bake in the oven for 15 minutes until slightly puffed and cooked through. Remove from the oven and allow to cool.
Meanwhile heat the olive oil in a frying pan. Add the onions, sugar, vinegar, garlic and thyme, then cook on a low heat for 20 minutes until the onions have softened and the mixture is thick and syrupy. Add a little cold water if it looks dry.

Spoon a little onion jam onto each square and top with goat’s cheese. Return to the oven and bake for 10 minutes. Remove and allow to cool slightly. Garnish with basil to serve.

For the tomato, pesto and manchego bites:

Preheat the oven to 200°C/fan 180°C/gas 6. On a lightly floured surface, roll out the pastry to a 30cm x 30cm square, about 3mm thick. Slide onto a floured baking sheet. Use a sharp knife to cut the pastry into 36 equal squares and prick each with a fork several times.
Rest a second baking sheet on top of the pastry squares, then bake in the oven for 15 minutes until slightly puffed and cooked through.
Place a tomato half on each square and top with manchego. Return to the oven for 10 minutes until the cheese begins to melt. Remove and allow to cool, then finish with a dollop of pesto and serve.