Scrounging around the pantry, fridge and freezer and actually finding some decent ingredients makes me very happy. I needed a quick hors d’oeuvre and this is what I created. It’s a good idea to always have some puff pastry in the freezer!
Tomato, Mozzarella & Pesto Puffs
1 sheet frozen puff pastry, thawed
1/3 cup basil pesto
6 cherry tomatoes, cut in half
½ cup mozzarella,
Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees.
Cut the puff pastry into 1 inch squares. Press into a mini muffin tin. Put a small dot of pesto on the puff pastry, cover with mozzarella cheese and top with a half of a cherry tomato.
Bake for 12 minutes.