Crispy tomato-mozzarella parcels
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Guests 4 people
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Preparation 15 minutes
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Cooking 10 minutes
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Difficulty Easy
To make this recipe
Ingredients
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60g Grand Fermage unsalted butter roll
4 sheets of filo pastry
250g cherry tomatoes
10 black olives
4 pink radishes
1 ball of mozzarella
1/2 lemon
3 tablespoons grated parmesan
20g rocket
10 or so basil leaves
Olive oil
Salt, pepper
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Preparation
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Preheat the oven to 180°C.
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Melt the Grand Fermage unsalted butter and mix with the parmesan, then brush over the filo sheets.
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Cut the filo sheets into 10x10cm squares.
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Line individual moulds of a muffin tin with 4 pastry squares laid over one another.
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Bake for 5 – 8 minutes, ensuring they don’t burn.
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Remove to a rack and allow to cool.
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Slice the radishes and black olives, cut the tomatoes into quarters and mince the basil.
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Add to the cubed mozzarella and mix.
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Drizzle the mixture with the juice of half a lemon and olive oil, then sprinkle over the chopped basil and season.
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Spoon the mixture into the pastry cups, garnish with rocket and dig in!
And don't forget to grade the recipe:
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