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Recipe: Tenderstem, Ricotta and Cherry Tomato Fingers

3rd January 2014

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These tasty puff pastry fingers are easy to prepare and wonderfully versatile. Not only can you have them as part of a picnic, for lunch or as a snack during the day, they could also become your prepare-ahead party food favourite. Certainly a recipe all your friends can enjoy!

Makes: 14

Preparation time: 10 minutes

Cooking time: 10-15 minutes

You’ll need:

375g ready-rolled puff pastry

250g ricotta cheese

2 large eggs, lightly beaten

50g Parmesan cheese, grated

1 clove of garlic, crushed

Salt and pepper, for seasoning

200g Tenderstem broccoli tips

14 cherry tomatoes, halved

Oil for greasing

What to do:

  1. Preheat the oven to 200ºC/fan 180ºC/gas 6.
  2. Unroll the pastry from the packet, and cut into 14-16 rectangles. Place the pastry pieces on to a lightly oiled baking tray and prick each one a couple of times with a fork.
  3. Mix together the ricotta, eggs, roughly two thirds of the parmesan, garlic and season with salt and pepper. Once smooth, spoon onto the pastry pieces and spread lightly with the back of the spoon, leaving a small border of pastry around the edge.
  4. Arrange a piece of Tenderstem and two tomato halves per pastry piece on top of the ricotta mixture and press down gently. Scatter over the remaining parmesan.
  5. Place in the oven and bake for 10-15 minutes until the filling has set and is becoming golden.
  6. Remove from the oven and serve hot, warm or at room temperature.

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