- 200g Brownes Natural Yoghurt
- 200g Danish Feta
- 24 pre-baked tiny tart shells (from gourmet stores and supermarkets)
- 12 Kalamata olives, pipped and chopped in half
- 6 cherry tomatoes, chopped in quarters
- 6 basil leaves, pinched in quarters
Combine the feta and yoghurt in a bowl, whipping together until smooth. Fill the tart shells with the mix and top with a piece of olive, tomato and finally the basil.
Images by Jason Thomas/Lustre Publishing.