For a quick and easy bite-size snack, serve these tasty mixed tomato canapés with melted camembert and basil pesto.
Makes1515
Cook time20 mins20 minutes
Prep time5 mins5 minutes
Ingredients
200g red Perino tomatoes
200g gold Perino tomatoes
1 tsp olive oil
1 Coles Bakery Stone Baked Wholemeal Quinoa Pane di Casa Bread, cut into 1cm-thick slices
Olive oil, to brush
⅓ cup (90g) basil pesto
100g camembert, cut into thin slices
Basil leaves, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line 2 baking trays with baking paper. Place tomatoes on 1 prepared tray. Drizzle with oil and season. Roast for 15 mins or until softened.
Step 2
Meanwhile, use a 6cm round cutter to cut 15 discs from the bread. Brush both sides of bread with oil.
Step 3
Heat a barbecue grill or chargrill on medium. Cook bread, in batches, for 1-2 mins each side or until golden and crisp. Transfer to the prepared tray. Cool slightly.
Step 4
Preheat a grill on medium. Spread bread with pesto. Top with tomatoes and camembert. Cook under grill for 1 min or until camembert melts. Top each canapé with a basil leaf. Serve warm.
