Have leftover ingredients? Enjoy this complimentary recipe, then make sure to check out our Every Bite cookbook to make the most of your meals!
Prep time: 15 minutes
Cooking time: 20 minutes
Makes 12 poppers
12 3-inch round circles of puff pastry, pricked with a fork
12 small balls of fresh mozzarella or about ½ oz each
2-3 tablespoons basil pesto, homemade or prepared
Fresh basil leaves (optional)
1 good quality tomato slivered into 12 pieces
Sea salt and fresh ground black pepper
Preheat oven to 425°F.
On each of the prepared puff pastry rounds, place a mozzarella ball and dollop of pesto. Gather the puff pastry around the cheese and secure with a toothpick. Place in a mini muffin pan if you have it (or a sheet pan if you don’t).
Bake about 15 minutes or until golden brown and puffed (the cheese and pesto may leak out a little).
Garnish each popper with a small basil leaf and a sliver of tomato. Sprinkle tomato with salt and pepper.