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It does not get easier than this – seriously! Treat your guests to some freshly-baked sticks with a delicious Mediterranean spin and your house will be the go-to venue for sundowners!
Recipe: Olive, tomato and basil sticks
1 Roll, frozen, puff pastry
2 tbsp basil pesto
2 tbsp olive tapenade
8 sundried tomatoes, chopped
1 tbsp picked thyme leaves
1 egg, beaten
Pre heat your oven to 190°C
Open the rolled out puff pastry and place on a lightly floured surface.
Cut the sheet in half to have two, equally sized, squares of puff pastry. Place the one sheet on a tray suitable for your freezer.
Spread the olive, pesto, chopped sundried tomatoes and thyme leaves evenly on top of the one sheet on the tray.
Place the second sheet on top of the spread filling.
Place the tray in the freezer to firm up the pastry. Roughly 30 minutes.
Once the pastry is hard, place onto a cutting board. Cut the sheet into 1cm thick slices.
Place the slices unto an oven tray with the filling/cut side facing up.
Egg wash them lightly using the beaten egg and bake for 10 -15minutes.
Bake inside the oven for 15 minutes or until golden brown and crisp.
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