Wednesday, January 11, 2012

Tomato, Mozzarella & Pesto Puffs

Tomato, mozzarella and pesto = heaven! I love these little pesto puffs. They make the perfect appetizer - or if you're so inclined, you can make them bigger and enjoy them as an entree. Doesn't matter - either way, you'l probably gobble them down in no time at all. 

Tomato, Mozzarella & Pesto Puffs
Serves 4

1 sheet frozen puff pastry, thawed
1/3 cup basil pesto, purchased or homemade
4 or 5 small tomatoes
½ pound mozzarella
Kosher salt and freshly ground black pepper
Olive oil
Fresh basil leaves, rinsed well and dried

Preheat the oven to 400 degrees.  Choose a baking sheet that you have two of.   Line one of the baking sheets with parchment paper and set aside.  Put the puff pastry on a lightly floured surface and roll it out to expand by about 2 inches per side.  Using a round cookie cutter cut the dough into rounds.   Place the rounds onto the parchment-lined baking sheet.  Put another sheet of parchment paper on top and then put the second baking sheet on top of that.  Bake the rounds for 12 minutes.  Remove the top baking sheet and top sheet of parchment paper.  If the rounds are nicely browned, they’re done—if not—put them back in the oven (uncovered) to finish browning.  Cool the puffs for a few minutes while you preheat the broiler.

Spread each round with about a teaspoon or so of pesto.  Then place a tomato and a slice of mozzarella on top.  Broil until the cheese just begins to melt.  Transfer the puffs to a serving platter.  Drizzle each one with a little bit of olive oil and a sprinkle of salt and pepper.  Thinly slice the basil leaves and sprinkle them on top.

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