A simple appetiser idea, this scrunched filo with roasted cherry tomatoes and Persian feta is a quick and easy recipe that can be on the table in under twenty minutes.
Ingredients
3 sheets filo pastry
50g Australian butter, melted
3 cherry tomatoes, quartered
Olive oil spray
Salt flakes and freshly ground black pepper, to taste
75g Australian persian fetta, accompanied with 1 tablespoon reserved oil
Baby basil leaves, for garnish
Method
Brush each pastry sheet with butter and cut into 4 rectangles. Scrunch each individual filo rectangle and press tightly into the base of a 12 hole non stick mini muffin pan. Make a small indent in each pastry cup. Drizzle any remaining butter over scrunched filo
Place tomatoes on a paper lined baking tray and spray with oil. Sprinkle with seasonings
Bake pastry and tomatoes at 200°C for 10 minutes or until pastry is golden and crisp and tomatoes are softened. Remove and allow to cool for 5 minutes before removing pastry from pans and cooling on a wire rack
Top each pastry case with Persian Fetta and a wedge of tomato. Drizzle with remaining oil. Garnish with basil and serve
