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.