These gorgeous mini appetizers are so decorative and perfect to serve at a special holiday meal such as Shavuot. Layered with eggplant puree, tomato salsa, labane cheese, Feta cheese, and then topped with homemade puff pastry sticks, they are fun to make and fun to eat.
Tomato Eggplant Mediterranean Cheese Cups
Servings
6 Servings
Ingredients
- 8 ounces puff pastry defrosted
- 1 tablespoon nigella seeds
- 4 ripe tomatoes grated
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1 garlic clove chopped
- Handful fresh parsley
- 1 medium sized eggplant
- ½ lemon freshly squeezed
- 1 teaspoon salt
- Pinch white pepper
- 1 garlic clove chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon scallions chopped
- 18 ounces Tnuva Labane Cheese
- 4.5 ounces Tnuva Sheep Feta Cheese crumbled
Instructions
- Prepare Puff Pastry Sticks:
- Cut puff pastry into half inch strips.
- Twist each strip in shape of a screw and place on cookie sheet lined with baking paper.
- Sprinkle nigella on pastry and bake at 350°F for about 10 minutes, until golden.
- Prepare Tomato Salsa:
- Combine all ingredients in bowl, mix and set aside.
- Prepare Eggplant Puree:
- Heat oven to 390°F and roast eggplant for 30 minutes until soft. Remove from oven, peel and mash with fork.
- Add lemon juice, salt, white pepper, garlic, olive oil and scallions and set aside.
- Assemble:
- . Place 2 tablespoons labane cheese into each glass cup, add eggplant puree on top, and top with 2 tablespoons tomato salsa.
- Sprinkle Feta cheese on top and add a pastry dough stick.
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