It's no secret that I love the combination of mozzarella, tomatoes, basil, and olive oil. Add a little balsamic and it's pure heaven! In fact, I'd put just about any form of Caprese in my top five favorite foods of all time.
The first time I ever sampled Caprese salad was at my sister's wedding rehearsal dinner. After my first bite, I was sold. And I kept trying to sneak extra helpings throughout the meal, not paying any attention to my dinner entree. Now I know better. When we go to an Italian restaurant, all I need is a Caprese appetizer, a little baslamic, and some bread.
Speaking of bread, that would probably be a little higher on my top five favorite foods of all time, which is why I love my Pesto and Balsamic Glaze Pizza so much. And also why I like this yummy appetizer. They both have all of the basic elements of a Caprese salad, but with some form of bread! These are made with puff pastry and are best when served fresh from the oven, but they are still tasty when set out for people to snack on.
6 oz. mozzarella cheese, cut into small cubes (I used string cheese!)
10 grape tomatoes, washed and quartered
1/2 of a 17.3-ounce pkg. puff pastry sheets (1 sheet), thawed
pesto, homemade or store bought - Costco has delicious pesto!
1. Preheat oven to 400 degrees. Slice cheese and tomatoes. Grease mini muffin tin.
2. Place puff pastry on a floured surface or large sheet of parchment paper. Roll puff pastry into a 12 inch square. Using a pastry brush, brush pesto onto one side of the puff pastry sheet.
3. Cut into 6 (2 inch) strips and then into 6 (2 inch) squares with a pizza slicer.
4. Take two pieces of puff pastry squares and press into mini muffin tin, with the second lying diagonally on top of the first.
5. Add mozzarella cheese and tomatoes. Bake for 9-12 minutes until edges are just beginning to brown. Drizzle with balsamic glaze. Serve immediately.
recipe adapted from the little kitchen.