16 thin slices wholemeal bread
50 g (2 oz) butter, melted
225 g (8 oz) cottage cheese
1 small red pepper, chopped
2 sticks of celery, chopped
1 small yellow pepper, chopped
4 spring onions, trimmed and finely chopped
salt and freshly ground black pepper
1 tablespoon fresh parsley, finely chopped
1 teaspoon dried mixed herbs
50 g (2 oz) butter, melted
225 g (8 oz) cottage cheese
1 small red pepper, chopped
2 sticks of celery, chopped
1 small yellow pepper, chopped
4 spring onions, trimmed and finely chopped
salt and freshly ground black pepper
1 tablespoon fresh parsley, finely chopped
1 teaspoon dried mixed herbs
method
1. Using an 7.5cm (3 inch) plain cutter, cut a circle from each slice of bread. With a rolling pin, flatten each circle of bread then gently press into the sides and bases of 16 well greased patty tins. Brush with remaining butter and bake at 200°C (400°F) mark 6 for 15 minutes until golden and crispy. Leave to cool.
2. Mix all remaining ingredients, reserving a little chopped parsley for garnish.
3. Spoon filling into cooled cases.
4. Garnish with parsley.
2. Mix all remaining ingredients, reserving a little chopped parsley for garnish.
3. Spoon filling into cooled cases.
4. Garnish with parsley.
serving amount
makes 16
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