Tomato Bocconcini Turnovers
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
servings
| Category: | Appetizers |
| Subcategory: | Canapés - Hors d'oeuvre |
| Source: | Chef Soeur Angèle |
Recipe ingredients
- 4 sheets filo pastry
- 2 cups (500 mL) tomatoes, peeled, seeded, cubed
- 3 green onions, minced
- 3 Tbsp. (45 mL) chopped fresh basil
- Salt and pepper to taste
- 1/2 lb. (250 g) bocconcini cheese, cubed
- 1 egg*
- 3 Tbsp. (45 mL) sesame seeds
Preparation
Preheat the oven to 375°F (190°C)
On plastic wrap, spread a sheet of filo pastry.
Brush with melted butter, cover with a second sheet, up to 4 sheets.
Using a knife, cut 5 equal strips lengthways.
in a bowl, combine tomatoes, green onions and basil. Season.
At the end of each strip, spread the tomatoes and cheese.
Fold the lower left corner over the filling to make a triangle, repeat for the other strips.
Brush with beaten egg, butter and sprinkle with sesame seeds.
Put triangles on a baking sheet and bake 10 to 15 minutes on the middle rack until golden brown.
Serve right away.
You can substitute provolone for Bocconcini.
Suggestion
Cover filo pastry with a damp cloth to keep from crumbling. Return unused sheets to the freezer.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Pasta with Tapenade and Bocconcini
- Italian Bocconcini Salad
- Olive, Mushroom and Bocconcini Pizza
- Fruit Turnovers
- Vegetarian Couscous with Bocconcini
- Cherry Tomato and Bocconcini Tossed Salad, Maple Dressing
- Potato Tomato and Bocconcini Stacks
- Phyllo Turnovers with Vegetables and Tuna
- Ham and Cheese Turnovers
- Fettuccini with Fiddleheads and Bocconcini
Fettuccini with Fiddleheads and Bocconcini
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