Antipasto Tarts

clock 20 minutes + 15 minutes bowl Serves 12


  • Olive oil for greasing
  • 12 Slices White or wholemeal bread
  • 2 Tbsp chutney
  • 4 Tbsp Sour cream
  • 100g Feta cut into 12 cubes
  • 6 Sundried tomatoes cut in half
  • 6 Pitted olives
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  • 1. Preheat oven to 180°C (160°C fan-forced).

  • 2. Use a large cookie cutter to cut rounds out of each bread slice. Brush small muffin tins with olive oil and push rounds of sliced bread into each.

  • 3. Bake for 10-15 minutes or until crisp and golden. Allow to cool.

  • 4. Meanwhile, mix chutney with sour cream and add a small teaspoonful into each bread case.

  • 5. Add a piece of feta, sundried tomato and top off with a piece of olive.

  • 6 Serve immediately.

  • Tip: Keep off-cuts of bread in the freezer to make breadcrumbs.

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