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Mixed tomato canapes
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Whip up these delightful tomato canapés with melted camembert and basil pesto for a delicious, bite-sized snack.
Ingredients:
  • 200g red Perino tomatoes
  • 200g gold Perino tomatoes
  • 4.60 gm olive oil
  • 1 stone baked wholemeal quinoa pane di casa bread, cut into 1cm-thick slices
  • Olive oil, to brush
  • 90g pesto
  • 100g camembert, cut into thin slices
  • Fresh basil leaves, to serve
Instructions:
  • Preheat the oven to 180C. Line 2 baking trays with baking paper. On one tray, arrange the tomatoes, drizzle with oil, and season with your favorite seasonings. Roast for 15 minutes or until the tomatoes are softened.
  • Using a 6cm round cutter, create 15 bread discs and brush them with oil on both sides.
  • Preheat a barbecue grill or chargrill to medium heat. Grill bread in batches for 1-2 minutes on each side until it turns golden and crisp. Place the bread on the prepared tray and let it cool slightly.
  • Heat the grill to medium. Spread pesto on the bread, then add tomatoes and camembert on top. Grill for 1 minute or until the camembert melts. Garnish each canapé with a basil leaf and serve warm.

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