Artichoke and Fennel Toast Bites
Mashed artichoke hearts bind small cooked pasta, finely diced fennel, feta, oregano and sage. Spoon onto crisp toast squares just before serving.
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Artichoke and Pepper Toasts
Finely chopped artichoke hearts, sweet pepper, courgette and cucumber are dressed with olive oil, parsley and oregano. Spoon onto crisp olive-oil toasts.
Artichoke and Rice Pita Bites
Mashed artichoke and ricotta bind saffron rice, roasted potato, finely diced radish and capers. Serve on crisp pita triangles.
Asparagus and Brie Toast Bites
Tender asparagus and softened leek are folded with brie, ricotta, chives and Dijon mustard. Serve the warm topping on small grilled toasts.
Asparagus and Mushroom Baguette Bites
Asparagus, mushrooms and lentils are cooked with butter and folded with parsley and herbs. Spoon the warm topping onto olive-oil baguette toasts.
Aubergine and Prawn Toast Bites
Roasted aubergine, cooked prawns and shelled edamame are dressed with reduced sake and soy sauce, then folded with feta and served on crisp toasts.
Aubergine and Rice Baguette Bites
Roasted aubergine and cooked rice are combined with cabbage simmered in sake until the liquid reduces. Radish, chives and feta finish the topping on crisp baguette toasts.
Bell Pepper and Feta Pita Bites
Thick Greek yogurt and ricotta bind diced bell pepper, cucumber, feta, oregano and herbs. Spoon the mixture onto grilled pita triangles just before serving.
Bell Pepper and Salmon Toast Bites
Roasted salmon and tender butternut squash are folded with diced bell pepper, feta, rosemary and Dijon mustard. The topping is spooned onto small crisp toasts just before serving.
Broccoli and Rice Bites
Cooked rice and short noodles are combined with ginger, chilli, radish and feta on golden baked filo bases. Small steamed broccoli florets finish the bites.
Butternut Squash and Bell Pepper Pita Bites
Roasted butternut squash is mashed with ricotta and folded with black-eyed peas, finely diced bell pepper and radish, parsley and sage. Spoon the topping onto crisp pita triangles.
Cabbage and Bean Filo Bites
Cabbage, okra and beans simmer with coconut milk and allspice until thick. Fold in finely diced radish and herbs, then spoon onto crisp baked filo bases.
Cabbage and Black-Eyed Pea Filo Bites
Plantain, cabbage and black-eyed peas cook with ginger and coconut milk until thick. Finely diced cucumber is folded through before the topping is spooned onto crisp baked filo.
Cabbage and Cucumber Cups with Filo
Roasted aubergine and cabbage simmered with coconut milk are combined with finely diced cucumber, radish, cilantro and herbs. Serve in small cups with golden baked filo crisps.
Cabbage and Noodle Pita Bites
Firm tofu and short cooked noodles are tossed with finely shredded cabbage, cucumber, spring onion, herbs and sesame oil. Spoon the topping onto crisp pita triangles.
Cabbage and Noodle Toasts with Mango
Short cooked noodles and softened cabbage are coated in reduced coconut milk, then folded with diced mango, cucumber, cilantro and herbs. Serve on crisp toasts.
Chickpea and Lentil Pita Bites
Drained chickpeas and lentils are folded with pan-cooked lamb, saffron, cucumber, radish and mint. Spoon the mixture onto crisp pita triangles just before serving.
Chickpea and Tomato Toasts with Saffron
Chickpeas and partly mashed cannellini beans are folded with ricotta, saffron, tomato and capers. Serve the topping on small crisp toasts.
Cod and Squid Toast Bites
Cod is cooked with saffron and paprika, then combined with quickly cooked squid, wilted spinach and diced radish. Serve the topping on crisp toast squares.
Corn and Sweet Pepper Filo Bites
Mashed avocado binds sweetcorn, diced sweet pepper, chipotle in adobo, cilantro and herbs. This very hot topping is served on golden baked filo squares.
Courgette and Cannellini Cups with Pita
Mashed cannellini beans bind softened courgette and fennel with garlic, sage and finely diced cucumber. Serve in small cups with crisp pita triangles.
Courgette and Pepper Toast Bites
Finely diced courgette and sweet pepper are folded with artichoke hearts, ricotta, parsley and balsamic vinegar. Serve on crisp olive-oil toasts.
Courgette and Spinach Pita Bites
Tender courgette and wilted spinach are layered on grilled pita and topped with cooked white rice seasoned with oregano, black pepper and herbs.
Feta and Fennel Toast Bites
Fluffy couscous is mixed with feta, finely sliced fennel, radish, cucumber, olives and balsamic vinegar. Serve on crisp olive-oil toasts.