Roll out the pastry into a large rectangle. Stamp out 12 rounds, using a 6cm cutter, then place onto a lightly oiled baking sheet and prick each pastry round with a fork.
Dollop a teaspoon of Filippo Berio Classic Pesto into the centre of half the rounds and top with a cherry tomato and olive, then repeat the same process using the Filippo Berio Sun Dried Tomato Pesto for the remaining pastry rounds.
Bake in the oven for 15-20 minutes or until golden. Remove and serve with fresh basil leaves and fresh grated Parmesan cheese.