A lovely vegetarian entree your guests can snack on!

Recipe, photography, design: Naomi Elbovitch

Servings: 4-6 people

Preparation Time: 15 minutes

Ingerdients:
1 package of puff pastry dough
1 pack of cream cheese (flavored with either paprika or black pepper)
Cherry tomatoes, halved
1 purple onion, thinly sliced
Tnuva’s Feta Cheese (of the sheep’s milk variety,) crumbled
1 bundle of parsley leaves, rinsed and chopped
Sea salt, to taste
Black pepper, to taste
Olive oil

Instructions:
-Preheat the oven to 200 degrees C
-Cover a tray with a baking sheet
-On a counter or your work station, roll out the dough until flat. Use a cup or plate that is 10 cm in diameter to cut the puff pastries into circles.
-With the help of a knife, cut small snips into the edges at about 2 cm wide. Pinch the inner dough with a fork to avoid the dough swelling. Bake until golden brown
-If the dough rises, gently push it back
-When they look a little baked take them out
– With a spatula to spread the cream cheese over them in a circular motion.
– Sprinkle the sliced (or ringed) onion, cherry tomatoes and crumbled feta cheese over the slightly baked puff pastry rounds.
Drizzle on some olive oil and season it with salt and pepper
-Bake for fifteen minutes.
-When ready remove from oven and sprinkle on the parsley for a garnish with a drizzle more of olive oil.
-Serve hot