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Feta and red pepper croûtes

Name: Feta and red pepper croûtes
Yield: Serves 6-8; makes about 24
Cuisine: Greek recipes
Ingredients: 375g sheet ready-rolled all-butter puff pastry; Plain flour for dusting; 1 medium egg, beaten, for glazing; 100g ready-roasted red peppers, drained and finely diced; ½ celery stick, finely diced; Juice of ½ lime and a little zest; Small pinch of sugar; 1 tbsp extra-virgin olive oil; Small handful of fresh flatleaf parsley, roughly chopped; 50g feta, crumbled

Published: 31 Mar 11
Updated: 18 Mar 24

This feta and red pepper croûtes recipe make an excellent summer canapé. Serve in the garden with some cocktails.

Easy
April 2011

Test kitchen approved

Serves 6-8; makes about 24
Hands on time 30 mins, plus 12 mins cooking time

This feta and red pepper croûtes recipe make an excellent summer canapé. Serve in the garden with some cocktails.

Vegetarian recipes

Nutrition: per serving

Calories: 76kcals
Fat: 5.1g (2.2g saturated)
Protein: 1.6g
Carbohydrates: 6.4g (0.5g sugars)
Salt: 0.2g

PER CROUTE

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Ingredients

375g sheet ready-rolled all-butter puff pastry
Plain flour for dusting
1 medium egg, beaten, for glazing
100g ready-roasted red peppers, drained and finely diced
½ celery stick, finely diced
Juice of ½ lime and a little zest
Small pinch of sugar
1 tbsp extra-virgin olive oil
Small handful of fresh flatleaf parsley, roughly chopped
50g feta, crumbled

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Open out the pastry on a lightly floured surface and roll it out into a slightly larger rectangle. Put on a baking sheet, prick all over with a fork, then brush with the beaten egg. Bake for 10-12 minutes until crisp, risen and golden brown.
Remove the pastry from the oven and put a second baking sheet on top of it, pressing down firmly to flatten the pastry. Leave to cool.
Put the red peppers and celery in a bowl, stir in the lime juice and zest, a pinch of sugar and some seasoning. Drizzle over the oil and set aside for 10 minutes for the flavours to mingle.

Cut the pastry into 4cm squares and put on a serving platter. Toss the red pepper salsa with the parsley and feta, then use to top the croûtes. Serve immediately with the cocktail.