- 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
| - 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
|
