Tomato confit canapés

Tomato confit canapés

These stylish vegetarian canapés make impressive party food to serve with drinks.


  • 250g/8oz ready-made shortcrust pastry
  • 1 tbsp olive oil
  • 125g/4oz cherry tomatoes, halved
  • 1 tbsp fresh thyme leaves
  • 1 fresh bay leaf
  • 1 garlic clove, unpeeled, halved
  • 1 tsp crushed black peppercorns
  • 8 sun-dried tomatoes
  • 50g/2oz pitted black olives
  • 2 tbsp chopped fresh basil
  • salt and freshly ground black pepper


  1. Preheat the oven to 200C/400F/Gas 6.

  2. Roll the pastry out to a 0.25cm/⅛in thickness and cut out 24 circles from it using a 5cm/2in pastry cutter.

  3. Place the circles onto a baking tray and prick all over with a fork.

  4. Bake in the oven for 10-12 minutes, or until cooked through and golden-brown. Remove from the oven and set aside to cool.

  5. Meanwhile, heat the olive oil in a frying pan over a medium heat and add the tomatoes, thyme leaves, bay leaf, garlic and crushed peppercorns. Fry gently for 4-5 minutes, then remove from the heat and set aside to cool. Remove the bay leaf and garlic.

  6. Blend the sundried tomatoes and olives to a paste in a food processor, then stir in the basil and season, to taste, with salt and freshly ground black pepper.

  7. To assemble the canapés, spread a little of the olive paste onto each pastry circle and top with a spoonful of tomato confit.

Recipe Tips

The tomato confit and olive paste can be made ahead of time and chilled in the fridge until needed.