 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
Pesto, plump tomatoes and mozzarella cheese are layered on a flaky puff pastry crust -- when cut into ‘small bites', this makes a perfect appetizer for a cocktail or dinner party. Ingredients:
nonstick cooking spray |
1 frozen puff pastry sheet, thawed according to package directions |
1/2 cup prepared basil pesto |
1 cup shredded part-skim mozzarella cheese |
1 (14.5 ounce) can hunt’s® whole peeled tomatoes, drained, cut into 1/4-inch-thick slices |
thinly sliced fresh basil (optional) |
Directions:
1. Preheat oven to 400 degrees F. Spray rimmed baking sheet with cooking spray; set aside. Unfold puff pastry sheet onto lightly floured surface; roll out to 12-inch square. Crimp edges; place on prepared baking sheet.
2. Spread pesto evenly over puff pastry. Sprinkle with 1/2 cup cheese; add tomato slices in a single layer. Finish by topping evenly with remaining 1/2 cup cheese.
3. Bake 17 to 20 minutes or until golden brown. Garnish with fresh basil, if desired. For small bites, cut into 16 pieces. Serve immediately.
|
|