Tenderstem, Ricotta and Cherry Tomato Fingers
By Tenderstem
Published on 26 April 2022
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, tea or as a snack during the day, they could also become your prepare-ahead party food favourite. So all in all, this is certainly a recipe all the family (and your friends) can enjoy.Time and servings
25 minsTotal time
7Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 375 g of ready-rolled puff pastry
- 2 large eggs, lightly beaten
- 1 dash of oil, for greasing
- 250 g of ricotta cheese
- 50 g of parmesan cheese, grated
- 1 garlic clove, crushed
- 1 pinch of salt, to season
- 1 pinch of pepper, to season
- 200 g of tenderstem broccoli tips
- 14 cherry tomatoes, havled
Method
Step 1
Preheat the oven to 200ºC/fan 180ºC/gas 6.Step 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.Step 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.Step 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.Step 5
Place in the oven and bake for 10-15 minutes until the filling has set and is becoming golden.Step 6
Remove from the oven and serve hot, warm or at room temperature.