Pesto Puffs

Ingredients:

• Puff pastry sheets - 3
• Basil Leaves / Basil leaves ready made paste - 2 tsps
• Olive oil - 1 tsp
• Garlic cloves - 2
• Coriander leaves - 2 tsp
• Green chillies - 2
• Pine nuts - 1 tsp
• Tomato - 2
• Grated Parmesan & Cheddar cheese - 2 tsps
• Salt- per taste
• Black pepper - 1/2 tsp
• Lime juice - 1/2 tsp

Procedure:

• Soak pine nuts in water for an hour.
• Thaw the puff pastry sheets  for an hour to  get them to room temperature 
• In a blender, blend basil leaves/ readymade basil paste, green chillies, olive oil, garlic cloves, coriander leaves, soaked pine nuts into a smooth paste.
• Add a tsp water if required to get a smooth pesto sauce.
• Add salt, pepper, lime juice and mix well.
• The puff pastry sheet is usually a long strip, so cut it into small squares.
• Stretch the pastry sheet with hand- do not stretch it  a lot, it should not be too thin.
• Spread the pesto sauce on the pastry sheet squares.
• Add a topping of tomato slice on each pastry sheet square. Sprinkle grated Parmesan & Cheddar cheese on top.
• Bake in convection oven for 15 minutes at 375 F. Check after 15 minutes if, the pastry sheets have puffed up and browned. If not, bake for another 5 minutes.
• Serve hot as a appetizer or as evening snack with Chai !