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Brunch snacks

You’ll steal the show with this brunch of delicious puff pastry snacks, deviled eggs, stuffed 'tulip' tomatoes and crackers with Parma ham, pâté, olive-fig spread and wine jelly. 

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  • 6 persons
  • 45 min.
  • Amuse & Starter
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Recipes from Oil & Vinegar

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With these simple, tasty recipes, you can have a brunch on the table in a jiffy. Delicious for Easter, Christmas, or at the weekend as a surprise for friends or family! Puff pastry snacks are easy to make and baking with puff pastry is also great fun. Children really enjoy doing it too. You can, of course, fill the eggs and tomatoes in our own ‘Oil & Vinegar’ way with olive mayonnaise and exquisite spice mixes.

Delicious dining together! 

  • Ingredients

    Puff pastry snacks

    You will need about 4 sheets of puff pastry for a 6 muffin tin. Choose from the following fillings:

    Bacon and Egg:
    4 sheets puff pastry • 6 tsp Pesto della Mamma (tomato pesto) • 6 slices of bacon • 6 onion rings • 6 eggs • Egg Mate spice mill (egg spice mix), according to taste

    Salmon and Egg:
    4 sheets puff pastry • 6 tsp Pesto alla Genovese (basil pesto) • ½ ball of mozzarella • 6 slices of smoked salmon • 6 eggs • 6 asparagus tips

    Stuffed tulip tomatoes
    • 40 g cream cheese • ½ tsp Mélange de France (French herb mix) • 12 cherry tomatoes • chives

    Deviled eggs
    • 6 small eggs • 1.5 tbsp Olive Mayonnaise • Egg Mate spice mill (egg spice mix), according to taste

  • Puff pastry snacks

    Preheat the oven to 200ºC and grease the muffin tin with oil. Line the tin with pastry and add a teaspoon of pesto together with the other ingredients. Place in the bottom of the oven for about 25 minutes until the egg is cooked and the pastry is nicely brown.

    Stuffed 'tulip' tomatoes

    Mix the cream cheese with the Melange de France herbs and scoop into a piping bag. Cut the cherry tomatoes cross-wise (not completely through!) and push the segments slightly apart. Pipe a dollop of cream cheese into the middle and push the four segments back together again. Make it look like a bunch of tulips and garnish with some chive stalks.

    Deviled eggs

    Boil the eggs for 10 minutes and then run quickly under very cold water. Allow to cool, peel and slice in half. Put the egg yolks into a bowl and mix with the Olive Mayonnaise and Egg Mate according to taste. Put this mixture into a piping bag and use to fill the eggs.

    Present the snacks with the Kalamata Olives, Flatbread Kalamata Olive & Feta, crackers spread with thinly cut Parma ham and Kalamata Olive & Fig Delicacy and also spread with paté and thinly cut Parmesan cheese with Marsala Wine Jelly.

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