This is a very easy recipe for quick finger food. It can be prepared well in advance when hosting a party or planning a brunch – and the squares are also tasty everyday snacks.

Preparation time: 15 minutes + 18 minutes baking

What you need:

This makes about 12 squares

18-20 oz (600g) pack phyllo (if you are in Europe using the very thin Phyllo rolls, put one on top of the other)

3-4 medium size tomatoes, sliced

1 egg

1 garlic clove, minced

12 large basil leaves, chopped

3 tablespoons olive oil

Pepper & salt

How to do it:

Preheat oven to 420 F. (220 C.)

Cover baking sheet with baking/wax paper and spread phyllo on it.

Whisk egg in a small bowl and brush phyllo so the entire surface is covered.

Wash tomatoes and slice them; you’ll need 12 slices.

Distribute tomatoes evenly on top of the phyllo and season with salt and pepper.

Cut the phyllo into squares around each tomato slice so you get 12 squares; make sure there’s space between each square as they will increase in size while baking.

Bake in the oven for 16-18 minutes or until phyllo is golden.

While the squares are baking, mince garlic and chop basil leaves.

Take the squares from the oven and spread the basil-garlic paste on top of the tomatoes while they are still warm.

In a small bowl whisk the basil and garlic with the olives oil.

Enjoy warm or cold!