This bruschetta bite recipe has a puff pastry base which is light and airy. The fresh basil and garlic in the bruschetta mixture provide a bright flavour that is balanced with the saltiness of the feta crumbled on top.
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 25 minutesminutes
Servings: 12bruschetta bites
Ingredients
1package of puff pastry
4plum tomatoeschopped
1/4cupminced red onion
1/2lemonjuiced
2clovesmarlic minced
2tbspminced fresh basil
1/2tspsalt
4tbspolive oil
1/2cupcrumbled feta
Instructions
In a bowl, mix together the chopped tomatoes, minced red onion, garlic, lemon juice, fresh garlic, salt and 2 tbsp of olive oil. Let the mixture marinate for 30 minutes.
If the puff pastry is frozen, thaw it according to manufactured instructions. Once thawed, roll the dough on a floured surface into a 12x9 rectangle. Trim the edges to make as perfect a rectangle as you can. Using a pizza cutter or knife, cut the dough into 12 equally sized smaller rectangles, as seen in the picture above. Brush the pastry with the remaining 2 tbsp of oil.
Place pastry on a baking sheet 2 inches apart. Spoon about 2 tablespoons of the tomato mixture on each rectangle. Top with a little crumbled feta.
Bake in a 400F oven for 12-15 minutes. The pastry will puff around the edges and begin to get a golden colour.