This blog post has been a long time coming. I made these treats for our Melbourne Cup party, and then again for the Victorian Election party. Super easy to make, and really quite yummy... This recipe was originally found because I had a plethora of chives growing the the garden, but now, I like it just because.
Ingredients:
1 sheet of shortcrust pastry
125g low fat ricotta cheese
50g grated cheddar cheese
1 tbs finely chopped chives
1 egg
12 cherry tomatoes, halved
1. Preheat oven to 210 degrees.
2. Grease a 24 pan mini muffin tin
3. In a bowl, mix the cheeses, chives and egg, so that you have a paste like consistency.
4. Cut the pastry into squares. I usually do 25 squares from one sheet of pastry.
5. Roughly press each square into the muffin pan.
6. Spoon a little bit of the cheese and egg mixture into the pastry pan and top with half a tomato. Press the tomato slightly in, so it sits neatly.
7. Bake in the oven for about 15 minutes, or until pastry is golden.
Ingredients:
1 sheet of shortcrust pastry
125g low fat ricotta cheese
50g grated cheddar cheese
1 tbs finely chopped chives
1 egg
12 cherry tomatoes, halved
1. Preheat oven to 210 degrees.
2. Grease a 24 pan mini muffin tin
3. In a bowl, mix the cheeses, chives and egg, so that you have a paste like consistency.
4. Cut the pastry into squares. I usually do 25 squares from one sheet of pastry.
5. Roughly press each square into the muffin pan.
6. Spoon a little bit of the cheese and egg mixture into the pastry pan and top with half a tomato. Press the tomato slightly in, so it sits neatly.
7. Bake in the oven for about 15 minutes, or until pastry is golden.
