Tomato Pesto Puff Pastries are the perfect appetizer or side dish to make, especially when you have lots of garden fresh tomatoes 🙂
The light and fluffy puff pastry dough paired with the pesto, tomatoes, and fresh mozzarella is an amazing mid summer treat!
I have yet to make my Homemade Basil Pesto this year, so I did use store bought pesto.
And obviously you could use store bought cherry or grape tomatoes if you don’t have garden fresh.
How to Make Tomato Pesto Puff Pastries
Start by thawing one sheet of puff pastry according to the package directions.
Two come in a package, so I just kept the other one in the freezer to use another day.
Flour a flat surface and roll the puff pastry slightly thinner and into a big square.
Then use a pizza cutter to cut the puff pastry into 9 smaller squares.
They don’t have to be perfect, just aim for around the same size.
Next poke the center several times with a fork, leaving the outer edge alone so it puffs up like a crust.
Poking the center will prevent it from puffing up too much.
Transfer the pastry to a baking sheet.
And spoon some pesto in the center, use a spoon to spread it evenly on each puff pastry square.
Then slice some grape or cherry tomatoes in half and arrange them over the pesto.
Three to four tomato halves will fit perfectly on each.
Next cut some fresh mozzarella into smaller pieces.
You could also use shredded mozzarella if you can’t find fresh.
Arrange the cheese around the tomatoes and sprinkle with kosher salt and pepper.
And bake them in a 400 degree oven for 18 to 20 minutes.
Can I just say the cheese that melted onto the baking sheet and got crispy was pure heaven just by itself?!
Gotta love ya some crispy cheese 😉
Tomato Pesto Puff Pastries get a drizzle of balsamic glaze and serve them right away while still hot!
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Tomato Pesto Puff Pastries
Tomato Pesto Puff Pastries are a great appetizer or side dish, light and fluffy puff pastry with tomato, pesto, and fresh mozzarella cheese
- 1 sheet puff pastry (2 come in a pack, I only used 1)
- 4 oz pesto
- 1/2 pint cherry or grape tomatoes
- 6 oz fresh mozzarella
- kosher salt, pepper
- balsamic glaze (vinegar section of store or Amazon)
Thaw the puff pastry according to package directions. Flour a flat surface and lay the puff pastry sheet flat. Roll the sheet slightly thinner with a rolling pin. Use a pizza cutter to cut into 9 squares.
Poke the center of each square several times with a fork, leaving the outer edge with no fork marks (picture example in post above). Place the squares on a baking sheet.
Spread the pesto on each puff pastry square. Cut the tomatoes in half and place them over the pesto. Cut the fresh mozzarella into smaller cubes and arrange them beside the tomatoes. Sprinkle with kosher salt and pepper.
Bake in a 400 degree oven for 18 to 20 minutes. Drizzle the balsamic glaze over top and serve right away.