Recipes
Date posted: 02/11/2023
Ingredients
| Everyday Favourites puff pastry block | 320g |
| Multi use tomato base | 100g |
| Red capsicum peppers, strips | 1 |
| Cherry tomato on vine, sliced | 100g |
| Semi-dried tomatoes | 40g |
| Vegan cream cheese | 200g |
| Everyday Favourites green pesto | 100g |
| Rocket leaf | 10g |
Method
- Defrost the pastry and roll into 2 even size rectangles and place onto an oven tray, then score 1" inside.
- Spread the tomato sauce inside of the scored part, top with strips of red pepper, sliced tomato, sun dried tomato and brush with a little of the oil.
- Bake at 200°c until golden and allow to cool slightly.
- Mix the cream cheese with the pesto and dollop onto the top, finish with rocket and toasted seeds if desired.