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Feta and red pepper croûtes
- Published: 31 Mar 11
- Updated: 18 Mar 24
This feta and red pepper croûtes recipe make an excellent summer canapé. Serve in the garden with some cocktails.
![Feta and red pepper croûtes](https://www.deliciousmagazine.co.uk/wp-content/uploads/2011/03/485176-1-eng-GB_feta-and-red-pepper-croutes-768x1024.jpg)
Ingredients
- 375g sheet ready-rolled all-butter puff pastry
- Plain flour for dusting
- 1 medium egg, beaten, for glazing
- 100g ready-roasted red peppers, drained and finely diced
- ½ celery stick, finely diced
- Juice of ½ lime and a little zest
- Small pinch of sugar
- 1 tbsp extra-virgin olive oil
- Small handful of fresh flatleaf parsley, roughly chopped
- 50g feta, crumbled
Method
- Preheat the oven to 200°C/fan180°C/gas 6. Open out the pastry on a lightly floured surface and roll it out into a slightly larger rectangle. Put on a baking sheet, prick all over with a fork, then brush with the beaten egg. Bake for 10-12 minutes until crisp, risen and golden brown.
- Remove the pastry from the oven and put a second baking sheet on top of it, pressing down firmly to flatten the pastry. Leave to cool.
- Put the red peppers and celery in a bowl, stir in the lime juice and zest, a pinch of sugar and some seasoning. Drizzle over the oil and set aside for 10 minutes for the flavours to mingle.
- Cut the pastry into 4cm squares and put on a serving platter. Toss the red pepper salsa with the parsley and feta, then use to top the croûtes. Serve immediately with the cocktail.
- Recipe from April 2011 Issue
Nutrition
PER CROUTE
- Calories
- 76kcals
- Fat
- 5.1g (2.2g saturated)
- Protein
- 1.6g
- Carbohydrates
- 6.4g (0.5g sugars)
- Salt
- 0.2g
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