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Ingredients
- 250g shortcrust pastry, at room temperature
- 30g fresh basil
- 15g pine nuts
- 15g grated parmesan
- 1 garlic clove
- 3 tbsp olive oil
- 75g mascarpone
- 60g sundried tomatoes
- 25g dried cranberries
Directions
- To make the pesto, blend the nuts, basil, garlic and oil. Add the parmesan and pulse to mix.
- Roll out the pastry into a long oblong shape.
- Spread the mascarpone, then scatter over the tomatoes and cranberries evenly.
- Carefully spread the pesto over the top, then roll up the pastry from the long edge into a swiss roll shape. Wrap in clingfilm and stick in the freezer for half an hour.
- Preheat the oven to 200 degrees C. Slice the pastry roll into thin slices and place on a baking tray.
- Loosely cover with foil and bake for 15 minutes. Remove the foil and bake for another 5 minutes until crisp.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 7g | |
| Recipe makes 25 servings | |
| Calories 33 | |
| Calories from Fat 28 | 85% |
| Total Fat 3.14g | 4% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 19mg | 1% |
| Potassium 11mg | 0% |
| Total Carbs 1.08g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.77g | 1% |
| Protein 0.49g | 1% |
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