Puff my Pastry! Why I love appetizers

In American Food by Amanda MouttakiLeave a Comment

Particularly appetizers that involve creamy mozzerella cheese and buttery puff pastry.  Not that I discriminate but these are good.  They’re fast and easy and you’ll be popping one after another – no lie.

I scooped up some puff pastry to make these appetizers in honor of the NFC Championship game two weeks ago.  They were fabulous and a great choice if you’re having a party this weekend for the Superbowl!  This is a very basic recipe.

1 package puff pastry
fresh mozzerella cheese (enough to fill each puff)
Cherry tomatoes halved (enough for each puff)
2 parts Olive oil
1 part Balsalmic vinegar
salt and pepper

In the picture above you can see me putting pieces of thawed puff pastry into a mini muffin tin.  The puff pastry I had came as 1 large sheet that was folded into thirds, like a letter.  I opened this up and cut each 1/3 into 4 pieces.  I then pushed one piece each into a mini muffin pan.  Place in a 375F oven for about 8 minutes.  You want the puff to cook part way but not all the way.  Remove and place a piece of cheese in each puff and continue baking about 4-5 minutes more.

Remove from oven and allow to cool.  Top each puff with 1/2 cherry tomato.  Sprinkle the tops with salt and pepper and then drizzle with the balsalmic/olive oil mixture.  You could chop up some fresh basil to sprinkle on top too.

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Amanda MouttakiPuff my Pastry! Why I love appetizers

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