Pass around a platter of these delicate pizza canapes – they are so quick and simple to make.
Ingredients
- 8 large cherry tomatoes
- 25cm (335g) pizza base
- 1/4 cup basil pesto
- 24 baby bocconcini, halved
- 24 fresh small basil leaves
Method
- Step 1Preheat oven to 220°C/ 200°C fan-forced. Line a baking tray with baking paper. Cut each tomato into 3 thick slices. Using a 4cm cutter, cut 24 rounds from pizza base. Place on prepared tray. Spread with pesto. Top each round with 1 tomato slice and 2 bocconcini halves.
- Step 2Bake for 8 minutes or until bases are crisp and cheese melted. Top with basil. Serve.
- Vegetarian
Nutrition
315 kj
Energy
4.1g
Fat Total
2.2g
Saturated Fat
0.5g
Fibre
4.5g
Protein
7mg
Cholesterol
120mg
Sodium
4.9g
Carbs (total)
All nutrition values are per serve
Notes
Nutrition data is per round.
- Author: Cathie Lonnie
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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