Profiteroles with a roast vegetable filling.

Profiteroles with a roast vegetable filling.

The fun of having a brunch is gathering around and adding finger food to your plate so a great recipe is having some lovely fresh profiteroles and filling them with this blend of roast vegetables, fresh pesto and some stuffed olives. This was one of the ideas I served at the pink tea party at Villa bologna, it was a huge success so give it a try. To make this recipe you will need,

profiteroles with a roast veg filling

October 7, 2019

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Ingredients
  • 20 fresh profiteroles
  • A sheet of parchment paper
  • A handful of fresh mint
  • 200g mixed vegetables, I used parsnips, aubergines, red peppers and carrots
  • 1tbsp fresh pesto
  • 100g stuffed olives
Directions
  • Step 1 I ordered the profiteroles, sliced them in half and set aside.
  • Step 2 Wash, peel and chop your vegetables, place them on a baking tray lined with parchment paper and bake for 20 minutes until cooked at 160C. Set aside
  • Step 3 Once they are cooled place them in a blender with your pesto and stuffed olives and some fresh mint and pulse a few times until the mixture is blended together.
  • Step 4 Fill the profiteroles before serving to ensure they keep nice and fresh.
  • Step 5 Enjoy and should you have left over filling use it for another recipe or add to some Zucchini noodles.

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