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Antipasto Tarts

Antipasto Tarts

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20 mins + 15 mins
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Serves 12
Low Sugar Low Sugar
 Vegetarian Vegetarian


  • Olive oil for greasing
  • 12 Slices White or wholemeal bread
  • 2 Tbsp chutney
  • 4 Tbsp Sour cream
  • 100g Feta cut into 12 cubes
  • 6 Sundried tomatoes cut in half
  • 6 Pitted olives


1. Preheat oven to 180°C (160°C fan-forced).

2. Use a large cookie cutter to cut rounds out of each bread slice. Brush small muffin tins with olive oil and push rounds of sliced bread into each.

3. Bake for 10-15 minutes or until crisp and golden. Allow to cool.

4. Meanwhile, mix chutney with sour cream and add a small teaspoonful into each bread case.

5. Add a piece of feta, sundried tomato and top off with a piece of olive.

6 Serve immediately.

Tip: Keep off-cuts of bread in the freezer to make breadcrumbs.


Qty Price
Barkers Chutney Mango & Peach $4.40 ea
$4.40 ea
Bouton Dor Fresh Cheese Feta $4.00 ea was $4.50
$4.00 ea was $4.50
Instore Deli Sundried Tomatoes In Oil
arrow icon exclamation icon Out of stock Out of stock
Anchor Sour Cream Original $3.00 ea was $3.50
$3.00 ea was $3.50
Delmaine Olives Pitted Black $5.00 ea
$5.00 ea
Natures Fresh Sandwich Bread White $3.00 ea
$3.00 ea
Countdown Olive Oil Extra Virgin $7.00 ea
$7.00 ea