The ingredients combine really well in this recipe to make a sweet, slightly tangy canape. The final result is an elegant and creamy finger food that works particularly well at parties and Christmas time.
2 packets of frozen mini pastry shells/cups (24 in total)
12 red cherry tomatoes, halved
1/2 cup chopped fresh flat leaf parsley
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Directions Preparation:20min › Cook:8min › Extra time:5min › Ready in:33min
Preheat oven to 200 Degrees C.
Wash and dry cherry tomatoes. In a large bowl gently mix the tomatoes with olive oil and salt and pepper. Put on an ungreased baking tray and roast for 6-8 minutes until the skins start to split. Cool for 5 minutes. In the large bowl, separate the onion slivers. Add tomatoes and goats cheese to combine.
Remove pasty shells from packet. Spoon a heaped teaspoon of the mixture into each shell. Top with half a cherry tomato and sprinkle with parsley. Serve on a large serving plate.