Balsamic tomato and pesto canapés

50 minutes


  • 250g of puff pastry, chilled
  • 50 cherry tomatoes
  • 1 dash of balsamic vinegar
  • 120ml of olive oil
  • 30g of basil
  • 90g of cashew nuts, salted
  • 1 garlic clove
  • black pepper


Remove the pastry from the fridge and allow to come up to room temperature before using
Preheat the oven to 200°C/gas mark 6, and line 2 baking sheets with greaseproof paper
Heat a frying pan and add the cherry tomatoes - do not use any oil. When the tomatoes start to crack, add a good slug of balsamic vinegar to the pan. This will seep into the cracks and caramelise slightly in the heat of the pan
Remove the tomatoes from the pan and set aside until you need them
Now make the pesto. Whizz up all the ingredients in a food processor or bash the basil, garlic and nuts in a pestle and mortar, before adding the oil and seasoning
Roll out half of the pastry and cut out little circles using a shot glass or egg cup - something just a little bigger than the cherry tomatoes
Place the circles on one of the baking trays and top each with a little dollop of pesto and a cherry tomato. Bake in the oven for approximately 15 minutes until the pastry has risen and is golden
While the first batch is baking, prepare the second batch. Serve warm