OLIVE & CRISPY BACON PHYLLO TARTLETS

Ingredients

1 cup rosa tomatoes 1 90g jar Italian tomato tapenade 4 Tbsp parsley, roughly chopped 12 kalamata olives, pitted 2-4 rashers streaky bacon, parcooked box of phyllo pastry

Cooking Instructions

Preheat the oven to 180°C. Cut out circles of phyllo pastry, lightly brush with melted butter and arrange in a greased muffin pan. Bake for 5 to 10 minutes, or until golden. Combine chopped Rosa tomatoes, black olive tapenade, chopped flat-leaf parsley, crushed black olives and seasoning, to taste, if necessary. Fry rashers bacon in a hot pan until crispy, then spoon the olive mixture into the phyllo pastry cups and top with crispy bacon.

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