Manchego Swirls With Red Pepper Tapenade Recipe
Delightful savoury pastries stuffed with tapenade.
Servings 16
Calories 98kcal
Ingredients
- 200 g/7oz pitted black Hojiblanca olives
- 150 g/5oz sun-dried tomatoes drained
- 1 garlic glove minced
- 1 pinch of dried red pepper flakes
- 1 handful basil leaves
- 2 tbsp of olive oil from the sun-dried tomatoes jar
- 1 roll puff pastry
- 100 g/3½oz finely grated Manchego
Instructions
- Preheat the oven to 220°C/400F/Gas6.
- Put the olives, the drained sun-dried tomatoes, crushed garlic, red pepper flakes, and basil in a food processor. Add the olive oil from the tomato jar and blend until smooth.
- Unroll the sheet of puff pastry and spread the tapenade on the surface.
- Sprinkle the Manchego cheese on top and roll from the short end.
- Cut into 16 slices and lay them flat on a previously greased baking sheet.
- Bake for about 15 minutes or until golden brown.
- Serve hot, garnished with fresh basil leaves.
Nutrition
Serving: 1 | Calories: 98kcal | Carbohydrates: 8g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 142mg | Fiber: 2g | Sugar: 4g