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.