Cut the puff pastry using a glass or dough-cutter 6 or 7 cm in diameter. Prick the puff pastry with a fork, except for a 1-cm outer rim.
Spread a layer of tomato jam on the puff pastry and sprinkle over a little basil.
Then cover the tomato jam with finely chopped Mahón-Menorca cheese, drizzle with some honey and garnish with half a walnut.
Bake for 13 or 14 minutes in a preheated oven at 180ºC, and they are ready to be served.