1 pkg. puff pastry sheets (2 sheets)
8 oz. olive tapenade or pesto
8 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, then add about 1 tsp. of tapenade or pesto to each one. Top each with 3 - 4 tomato halves then sprinkle on some of the feta. Bake at 400F until pastry is puffed and browned. Remove to cooling rack as soon as you can handle them. Serve warm or at room temperature.
If using silicone muffin pans the bake time is approximately 18 minutes and in traditional metal muffin tins bake time is approximately 15 minutes. If you do use metal muffin tins, before you make the first batch spray them with cooking spray to make release easier. Subsequent batches won't need more spray as the dough will give off enough oil to keep the tins greased.
Enjoy!