Caprese Puff Pastry Bites
Do you like caprese salads? (Sliced fresh mozzarella, sliced tomato, basil and usually drizzled with some kind of balsamic vinegar glaze.) I do and I must admit I usually end up eating like three pieces (okay slices) of fresh mozzarella before my salad is made. And I love love using fresh mozzarella when I’m making pizza.
So how about a caprese salad in a little bite size version made with puff pastry? I’m in appetizer mode for this Super Bowl Sunday. I’m loving it. And I’m loving how easy this recipe is. Hope you enjoy it and make it for the game this Sunday!
Cut up a bunch of grape tomatoes – into quarters.
Honestly, I love how easy it is to work with Pepperidge Farm Puff Pastry. This time on a lightly floured cutting board, I rolled out the puff pastry into a 10 inch square with a rolling pin.
Then cut into 6 strips and then into squares.
Then, I brushed reduced fat (store bought) pesto onto the puff pastry sheet squares.
Then I put two squares into each mini muffin pan cavity. I put them offset into the pan, can you see the corners of the bottom ones?
Place two to three pieces of cheese and 2 quarters of a grape tomato on top of the puff pastry. Bake for 9 to 12 minutes and that’s it.
So easy, my favorite kind of recipe. I will not tell you how many I had the first time I made these! Check out the jalapeno poppers I made with Pepperidge Farm Puff Pastry and many other Super Bowl recipes!
Caprese Puff Pastry Bites Recipe
Yield: 18-20 servings
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
4-6 ounces fresh mozzarella cheese, sliced and cut into small cubes
10 grape tomatoes, washed and quartered
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
pesto, homemade or store bought
fresh basil, to garnish
Heat oven to 400 degrees F. Prep cheese and tomatoes.
Roll Pepperidge Farm® Puff Pastry into 10 inch square on a floured surface. Cut into 6 1 1/2 to 2 inch strips and then into 1 1/2 to 2 inch squares. Using a silicon pastry brush, brush pesto onto one side of the puff pastry sheet.
Take two pieces of puff pastry squares and press into mini muffin tin. Add mozzarella cheese and tomatoes. Bake for 9-12 minutes. Garnish with torn or cut up strips of basil.
We love that you love to share our recipes with others. If you have a blog or website and want to repost the recipe, we just ask that you reword the instructions (easy peasy) and link back to give us credit and to use your own images at the same time. Please ask us permission before republishing our recipes and images. And here's a great article on how to properly attribute a recipe.
Disclosure: This post is sponsored by Pepperidge Farm Puff Pastry. As always, opinions are always my own and I only work with brand I love.
Sign up today to receive exclusive content and news from The Little Kitchen: