Caprese Pesto Tarts
Caprese Pesto Tarts.It’s al fresco dining season and we have got the perfect lunch or dinner appetizer! We’ve once again partnered with @barillaUS to create this fun and delicious appetizer. We used @barillaUS Creamy Genovese Pesto that has a unique creamy texture to add the perfect complement to these mouth watering tarts. It’s light and delicious and is a perfect accompaniment for pastas, pizza, veggies and just about anything you’d like to add a “taste of Italy”. The finest Italian basil and cheese are used to bring true Italian flavor to their sauces. It’s as easy as opening a jar and you’ll be on your way to creating the most delicious Italian dishes!
When it’s mid July and super hot out, fun appetizers are the perfect thing to be serving. These caprese pesto tarts are a great summer appetizer or even side dish, snack, or dinner if you’re that addicted and eat them all for yourself ;))
And trust me these little bites are definitely addicting. They’re extra cheesy, super rich with the creamy pesto, topped with juicy burst cherry tomatoes and fresh basil leaves. The puff pastry is the perfect combination of flaky and crispy. Cooked until puff pastry is golden, the cheese is melty, and the tomatoes are juicy.
Tonight we are at the beach and these were super fun to make Monday a little more exciting. The weather has been beautiful but definitely HOT. So the perfect cool down was these summery tarts and a nice glass of wine of course. Happy Monday guys !!
Pesto Tomato Caprese Tarts (yields 6-8 appetizer servings)
Ingredients
1 (17.3 ounce) package puff pastry
20 ounces cherry tomatoes
4 tablespoons olive oil
fresh thyme
salt and pepper
8 ounces ciliegine
fresh basil
Instructions
Thaw the puff pastry and cut into 4 squares each. Lay on a baking sheet lined with parchment paper. Spread the Barilla Creamy Genovese Pesto over each square, leaving a 1/4 inch border.
Meanwhile, drizzle the tomatoes with 2 tablespoons olive oil, sprinkle with salt and pepper and fresh thyme leaves. Roast in a 400 degree oven until tomatoes start to burst. About 15 minutes.
Remove from oven and top the pastry squares with about 4-5 tomatoes. Add the fresh ciliegine and basil. Drizzle with remaining olive oil and return to oven until the cheese melts. Top with more fresh basil and serve.
