Our Go To Summer Appetizer
by Jamie and Bobby Deen
Our mouths sure aren’t bite sized, but somehow that makes it better because we can eat a few of theseBite-Size Tomato and Mozzarella Tarts at once. There couldn’t be an easier summer appetizer than this one. With fresh from the garden tomatoes and basil…a little fresh mozzarella and a piece of puff pastry, you can have appetizers for your friends in a flash…or just a big old mouth full for yourself!
Bite-Size Tomato and Mozzarella Tarts
All-purpose flour for dusting
1 sheet frozen puff pastry (from a 17 1/2-ounce package), thawed
1 1/2 tablespoons freshly grated Parmesan cheese
1 large plum tomato, thinly sliced
Salt and freshly ground black pepper
3 ounces fresh mozzarella, very thinly sliced (8 or 9 slices)
1 tablespoon chopped fresh basil
Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.
On a lightly floured surface, unfold the pastry. Using a 3-inch round cookie cutter, cut out 8 or 9 rounds; place rounds on the prepared baking sheet. Prick the pastry rounds all over with a fork. Bake rounds for 5 minutes. Remove from oven.
Sprinkle each with about 1/2 teaspoon Parmesan, then top with a tomato slice and season with salt and pepper to taste. Lay a slice of mozzarella on top of each tomato. Bake for 12 to 14 minutes or until puffed and golden. Sprinkle each tart with basil and serve warm.
Servings: 8 or 9 tarts
I can’t wait to try these. Paul just said “those things look really good.”
I love finger food! Those are the perfect size. There’s nothing better than cheese. tomato, & fresh basil!
I agree with you, Jenny, tomato cheese and fresh basil and………a glass of cold white wine!
You can’t go wrong with that.
We buy those Totino’s frozen pizzas for the kids. We also buy extra packages of mozerrala cheese and peperoni and keep ’em in the freezer. When I fix the kids a frozen pizza I load it up with the extra peperoni and cheese.