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Tomato & Feta Pesto Bites

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)47.9615
Energy (kCal)1969.5726
Carbohydrates (g)95.9208
Total fats (g)156.7166
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roll out the pastry on a surface lightly dusted with the parmesan to about the thickness of a coin. | 2. Stamp out 12 rounds using a 2in plain cutter and line a shallow 12-hole bun tin. | 3. Chill for 20 minutes. Preheat the oven to f400°F | 4. Prick each pastry base with a fork and bake for 15-20 minutes until golden. | 5. Remove from the tin and leave to cool on a wire rack. | 6. Meanwhile, tear the leaves from the parsley stalks and put all but 12 of the small sprigs in a food processor with the pine nuts, then whizz until coarsely chopped. Then add the feta, garlic and oil and whizz to make a thick paste. | 7. Keep the reserved sprigs in a bowl of water in the fridge. The pastry bases will keep in a tin for up to 2 days and the pesto will keep in the fridge overnight. | 8. To serve, dollop a spoonful of the feta pesto onto the tarts and top each one with two cherry tomato halves. | 9. Garnish with the reserved parsley sprigs. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    puff pastry 6 ounces 949.158 77.7357 12.5874 65.4885
    parmesan cheese 1 ounce grated 104.8931 11.3398 11.3398 1.4175
    flat leaf parsley 1 ounce 25.2167 0.0 5.61 0.1417
    pine nut 2 tablespoons 113.5688 2.2072 2.3102 11.5374
    feta cheese 4 ounces crumbled 299.376 4.6381 16.1141 24.1315
    garlic clove 1 crushed 25.2167 0.0 5.61 0.1417
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0
    cherry tomato 12 halved 25.2167 0.0 5.61 0.1417

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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