Feta and red pepper croûtes

Feta and red pepper croûtes
  • Serves icon Serves 6-8; makes about 24
  • Time icon 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.

Nutrition: per serving

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

PER CROUTE

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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