Tomato, herb and cheese roulade

For a tasty nibble, ideal with drinks, try Frank Bordoni's Parmesan-flavoured cheese puffs
By Frank Bordoni
Tomato, herb and cheese roulade
  • Rating:
  • Serves: 4-6
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes plus 30 mins freezing
  • Effort: easy



  • 100 g puff pastry
  • 1 tbsp tomato purée, or tomato paste
  • 50 g parmesan, grated
  • 1 pinches dried mixed herbs


1. Roll out the pastry to a 3mm thick square and place on a sheet of cling film. 2. Spread the pastry finely with the tomato puree and scatter over the Parmesan cheese and mixed herbs. 3. Roll the pastry up like a Swiss roll, place in the freezer and freeze for half an hour. 4. Preheat the oven to 200ºC/gas 6. 5. Slice the pastry thinly, place the rounds on a lightly greased baking sheet and bake for 10-15 minutes until golden brown. 6. Remove and cool on a wire rack

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