Bite-Size Tomato and Pesto Pastries

Posted by Vanessa in Cooking, July 30, 2010

Tags:

When I came up with this recipe, I was fairly certain I’d be the only one in the house eating them.  And yet each time I’ve served these, it’s almost been a fight to make sure I even get to eat some.  My entire family loves them.  I seriously can’t make enough.  But that’s okay.  It is nice to see them all enjoying something I came up with.  Because, let’s face it, it’s not like it happens all that often.

The recipe can easily be doubled or even tripled if you wanted to serve these at a party, which wouldn’t be a bad idea.  They’re super cute and super tasty.  You can even ask my 1-year old little guy.  He couldn’t get enough.

I also love that I get to use tomatoes and basil out of my garden.  I LOVE having a garden!  It has been so fun to use at least one thing from there almost every night for dinner.  And my Super Sweet 100 cherry tomato plants are amazing.  I can pick a couple handfuls of ripe ones at least every other day, and I only have two plants.  Swoon.  I’d highly recommend them to anyone living in our region.

So without further ado, here’s a recipe to kick off a family dinner or a party with all your friends.  Enjoy!

Bite Size Tomato and Pesto Pastries

Details
  • Prep Time: 15 minutes.
  • Cook Time: 25 minutes.
  • Ready in 40 Minutes.
  • Makes: 24 Pieces
Ingredients
  • 1 sheet puff pastry (found in the grocery freezer section), thawed
  • 4 ounces fat-free cream cheese, softened
  • 1 tablespoon pesto
  • 1 heirloom tomato, or any kind of tomato you like, diced
  • 2 tablespoons fresh basil, minced
Directions
  • Preheat oven to 325 degrees. Lightly coat each tin in a 24-muffin mini-muffin pan with cooking spray.
  • Unfold pastry sheet and gently roll out to remove creases on a cutting board. Cut pastry into 24 1-1/2 inch squares (approximately) using a pizza cutter and places squares into mini-muffin pan.
  • Combine cream cheese and pesto. Spoon into center of each pastry square. I used a rounded 1/4 teaspoon in each one.
  • Bake for 23-25 minutes, or until pastries are a light golden brown.
  • Remove pastries from muffin tin and place on serving plate. Garnish each pastry with tomatoes and basil. Serve immediately.
«
»

2 Responses to “Bite-Size Tomato and Pesto Pastries”

  1. Mom says:
    July 30, 2010 at 3:43 pm

    These look soooo good! I want to have a party just to try them.

    You have had some very tempting recipes lately. I’m so proud of you.

  2. vanessa says:
    August 1, 2010 at 10:07 am

    Thanks, Mom. Love you!

Leave a Reply

You must be logged in to post a comment.