Monday 23 December 2013

Apple Bites

It is amazing how suddenly the refrigerator becomes full of bits and pieces that you thought were important to save and yet get overlooked. Every so often I decide that I’ll only use what’s left there to make a meal. I had some pasta left, some pesto, cooked granny smith apple and some fontina cheese. These were all from an apple ravioli dish. There wasn’t enough left to make a meal but enough to do something.

I rolled out the pasta thinly, cut it into rounds and then pressed them in miniature muffin trays. A small dollop of pesto went at the bottom. The apple went on top of this to about half way up and the fontina cheese went on top.
They went into a 180ÂșC oven for about 20 minutes when the pasta had crisped up and the fontina was well melted.
While the pasta was not overly crisp as a pastry it worked quite well producing little tangy pop-straight-in-the-mouth tarts.
Taste: ✔✔✔
Ease of cooking: ✔✔✔✔

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