About This Recipe
Easy Summer Aperitivo.
Ingredients
At Oliviers&Co
Summer Olive Oil
Organic Silver Balsamic Vinegar
1 Roasted pepper and feta spread
1 Sicilian style vegetable spread
1 Hummus and roasted sesame spread
1 Black olive tapenade
1 Seasoned artichokes
1 Focaccia with seed pieces
1 Lingue with Taggiasche olives
At the market
24 Cherry tomatoes
250g Ricotta
1 Sheet puff pastry
Salt and pepper
Fresh basil leaves for topping
Directions
Preheat your oven to 200°C (fan-assisted).
Cut the cherry tomatoes in half. Arrange six halves into a small flower shape. Find a glass, bowl, or other round object that is 0.5–1 cm wider than your tomato flower — this will be your
puff pastry cutter.
Cut 8 circles from the puff pastry sheet.
On a baking tray lined with parchment paper, drizzle 8 small "pools" of Summer Olive Oil, balsamic vinegar, a pinch of salt, and pepper.
Place six tomato halves on each oil pool, top with a generous teaspoon of ricotta, and then cover with a pastry circle. Poke a few holes in the pastry, brush the tops lightly with olive oil,
and bake for 25 minutes or until golden brown.
While the tarts are baking, arrange the beautiful aperitivo products in bowls and platters as you like.
Once the tarts are done, let them cool for 5 minutes, then top each with a basil leaf and serve them alongside the aperitivo and a great glass of wine or spritz.
Enjoy!