Ingredients

Method

• 1 cup chopped Rosa tomatoes
• ½ cup black olive tapenade
• ¼ cup chopped flat-leaf parsley
• 12 crushed black olives
• 12 rashers bacon
• Phyllo pastry

Method

Ingredients

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.