Ingredients:
- Ready-made puff pastry
- Bchef Sun-dried tomato pesto
- Fresh mozzarella cheese – the proper stuff, not the hard mozzarella
- Fresh basil leaves, to serve assorted toppings, if desired – optional, but we used black olives and diced chorizo, finishing off with a slice of tomato
Recipe:
Step 1: Preheat a baking tray in the oven and roll out your ready-made puff pastry to 1/4 inch thick
Step 2: Cut the puff pastry into 12 pieces.
Step 3: With a sharp knife, cut a line 1 cm away from the pastry edges, taking care not cut through. Brush the edges with milk.
Step 4: Spoon a little sun-dried tomato pesto onto the center of each pastry.
Step 5: top with your desired toppings.
Step 6: Bake in the center of the oven for 12 minutes, or until golden. Serve with fresh basil leaves.
