Puff pastry slices with feta cheese and peppers

Ingredients for 4 servings:

• 1 roll of topping dough (refrigerated shelf)
• 350 g sheep’s cheese
• 50 g cream cheese
• 1 small can of tomato paste
• 40 cl olive oil
• 1 tbsp, heaped basil, chopped
• 1 tbsp, heaped chives, chopped
• 200 g bell pepper(s), small (snack peppers)
• 2 handfuls of cocktail tomatoes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian and party-friendly

Mix the feta cheese with the cream cheese, basil, and half the chives until smooth and creamy, then divide into 4 equal portions, or 8 if possible. This will help you distribute the mixture evenly later. Clean the peppers and cut into 2-3cm wide rings. Wash and halve the cherry tomatoes. Roll out the puff pastry and divide into 16 equal pieces. Make one vertical cut down the middle, one horizontal cut down the middle, and repeat with each of the 4 squares. Place about a level teaspoon of tomato paste on each piece. Then spread the cream onto the puff pastry pieces. Don’t spread it evenly; make a small heap. Top with the pepper rings, each with two tomato halves, and brush well with olive oil. Tip: If you like, you can also brush the pastry with egg yolk; I use oil. Bake in a preheated oven at 200°C (top/bottom heat) (180°C fan/convection oven) for 15 minutes. Bake (using two baking sheets at once or one after the other). Sprinkle with the remaining chives and serve. Serve with arugula, antipasti, and, if desired, a sparkling white wine.