Fresh Cherry Tomato Pesto Puffs Are The Perfect Simple Appetizer For Your Next Event
If you need a quick and easy bite for your next get together, make these tomato pesto puffs your go-to appetizer. This year we had more tomatoes than we knew what to do with. Since we put up our walk-through trellis, we had way too much success stringing up tomato plants. By mid-summer we were begging our neighbors to take them. It was probably a good opportunity to get into canning, but I’ll save that project for another season. While most of the varieties we planted didn’t overproduce, cherry tomatoes would not stop popping up until our first freeze. I had to use them up fast, so it was time to get creative.
This recipe uses only five ingredients:
- A jar of basil pesto
- A bunch of cherry tomatoes
- A package of puff pastry dough
- A bit of crumbled goat cheese
- A sprinkle of parmesan
How To Make Tomato Pesto Puffs:
Start by oiling a muffin tin. Cut your thawed puff pastry dough into squares slightly larger than the cups of your muffin tin and very lightly, press a square into each cup. Spoon a teaspoon of pesto over each pastry. Next, slice your cherry tomatoes thinly and place over the goat cheese. Sprinkle with parmesan cheese and bake according to the puff pastry you’re using. I used Pepperidge Farm and baked these at 400 degrees F for 25 minutes. These store wonderfully in the refrigerator, but I can’t say how long they could last because they disappeared the night that I made them.
Here’s a few tips for making these delicious tomato pesto puffs:
Use a freshly sharpened knife and gentle pressure to slice the tomatoes.
I won’t call you crazy if you prefer to make your own pesto. Here’s a great recipe.
The goat cheese can be substituted for any mild cheese you prefer. I think feta would be a great option, just a bit saltier.
As always, I encourage you to play with your food and discover your favorite flavors.
Cherry Tomato Pesto Puffs
Ingredients
- 1 sheet puff pastry
- 4 tbsp basil pesto
- 24 cherry tomatoes
- ΒΌ cup crumbled goat cheese
- 2 tbsp parmesan
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Grease a muffin tin.
- Cut your thawed puff pastry dough into squares slightly larger than the cups of your muffin tin.
- Lightly press a pastry square into each cup.
- Spoon a teaspoon of pesto over each pastry.
- Slice your cherry tomatoes thinly and place over the goat cheese.
- Sprinkle with parmesan cheese and bake for 20-30 minutes depending on your pastry dough.
- Serve immediately, or refrigerate.