(I didn't use the exact amounts listed below, maybe only half of the olive tapenade, half of the feta, and however many cherry tomatoes it took to put three pieces on each tart -- the recipe was so easy I don't think you can mess it up no matter what.) 1 pkg. puff pastry sheets (2 sheets) 8 oz. olive tapenade (can substitute pesto if you're not an olive fan) 12 oz. feta cheese, crumbled 1 lb. grape tomatoes, each cut in half Thaw pastry according to package, then roll each sheet into an 8"x8" square. Cut each sheet into 16 equal squares. Place each square in the bottom of a muffin tin (which has been sprayed for easy removal), then add about 1/2 tsp. of tapenade to each one. Sprinkle on some of the feta, then top each with 3 tomato halves. Bake at 425F until pastry is puffed and browned -- about 15 minutes in our convection oven, not sure how long it would take in a standard oven. Remove to cooling rack as soon as you can handle them. Serve warm or at room temperature.
Good stuff. Hope y'all had a wonderful weekend. If you have any other good recipes for appetizers, please please share them!