Wednesday, July 8, 2009

Caprese Puff Pastry

I loved the balsalmic vinegar with the tomatoes, and the presentation was so pretty in the little puff pastry tart. I think puff pastry tart shells are a little expensive for what you get though, so when I make this again, I will probably serve it with toasted French bread. The flavors were so wonderful, I could even eat it alone as a salad.

Caprese Puff Pastry
Source: adapted from Joelen's Culinary Adventures

6 puff pastry tart shells
2 lovely medium-sized tomatoes, diced
1/2 lb fresh mozzarella, cut into dice (don't go cheap on this ingredient like I did, the good stuff makes such a difference)
Basil leaves to taste, chiffonaded
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
Basil leaves, for garnish

Prepare the puff pastry tarts as directed; remove from oven and allow to cool slightly. Mix the tomatoes, mozzarella and basil. Season with salt and pepper; toss with balsamic vinegar and olive oil. Stuff this mixture inside the puff pastry tarts. Right before serving, garnish top with fresh basil. Serve warm or at room temperature.

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