1/2 package (8 ounces) puff pastry, thawed
1 cup hummus
1/2 cup roasted red peppers (jarred or home roasted)
1/4 cup sun dried tomatoes
1/8 cup kalamata olives, sliced
1/8 cup green olives, sliced
1/2 cup cherry, grape, or tiny heirloom tomatoes, halved
(I use baby heirloom because their color range is so beautiful)
sprinkle vegan feta, for garnish
(I enjoyed this one: http://vegweb.com/index.php?topic=35058.0 )
sprinkle fresh parsley, for garnish
salt and pepper, to taste
1. Preheat oven to 400 degrees F. Spread the puff pastry sheet and stamp out 4 circles with a wide brim cup. (I use a margarita glass)
2. Put the hummus, red peppers, and the sun dried tomatoes in a blender with 2 tablespoons water. Pulse until smooth. Spread the flavored hummus over the 4 pastry circles.
3. Place the olives and tomatoes cut side up in the hummus and arrange attractively. Sprinkle with vegan feta, if using.
4. Bake covered with foil for 15 minutes, then uncovered for 5 more, or until the pastry is done. Sprinkle with parsley, and season, to taste.
Serve as a starter or double the serving and make a salad for a delicious dinner.
Source of recipe: This was inspired by a similar recipe out of Vegetarian Times.