Vegan Pesto Easter Bunny Swirls

If you’re looking for a tasty savoury snack this Easter, why not whip up these scrummy pesto bunny swirls, using our vegan basil pesto! We can assure you the whole family will love these!

30 mins

4 people

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INGREDIENTS

3 tbsp of plant based milk

2 sheets of vegan friendly puff pastry

2 tbsp of Mr Organic Basil Pesto

Some Mr Organic Egg Free Mayo for the bunny swirls

METHOD

1. Start by placing your puff pastry at room temperature for a minimum of 30 minutes, then gently unroll it without cracking the edges.

2. For the tofu ricotta, place all ingredients into a food processor and blend until smooth. Spread the tofu ricotta across your puff pastry sheet, leaving about 1cm of edge on all sides.

3. Place your tomatoes on top and spread them out across the entire sheet.

4. Mix the balsamic glaze with the plant milk for your egg wash and brush the edges of the pastry sheet, then transfer to a preheated oven at 200C and bake for 25-30 minutes or until the pastry edges are golden and the cherry tomatoes deliciously roasted.

5. Sprinkle the tart with toasted pine nuts and generously drizzle with Mr Organic Balsamic Glaze. Enjoy hot or cold.