Puff Pastry Pesto Bites

Cook it with:
Makes: 12
Preparation time: 30 minutes
Cook time: 15-20 minutes


  • 1 x 350g pack frozen puff pastry
  • 50g fresh Parmesan cheese, grated
  • 2 tbsp Filippo Berio Classic Pesto
  • 2 tbsp Filippo Berio Sun Dried Tomato Pesto
  • 12 cherry tomatoes
  • 12 pitted black olives


Pre-heat the oven 200C (fan assisted).

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.


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