Caprese Pesto Puff Pastry Bites Recipe

Introduction

Caprese Pesto Puff Pastry Bites are a delightful blend of flaky puff pastry, fresh basil pesto, juicy cherry tomatoes, and creamy mozzarella. These bite-sized appetizers bring all the vibrant flavors of a classic Caprese salad into a fun, easy-to-make treat perfect for any gathering or snack time.

Ingredients

• 1 sheet puff pastry (about 10 oz), thawed if frozen
• 1 large egg, beaten with a splash of water (for egg wash)
• 1/2 cup (120g) basil pesto, store-bought or homemade
• 1 cup (150g) cherry tomatoes, halved
• 1 cup (125g) fresh mozzarella balls, small or cut into bite-sized pieces
• 2 tablespoons (30ml) balsamic glaze, for drizzling
• Fresh basil leaves (about 10-12), torn for garnish

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Thaw the puff pastry if frozen. Roll it out on a lightly floured surface and cut into 12-16 squares.
2. Step 2: Spread about a teaspoon of basil pesto evenly onto each pastry square, leaving a small border around the edges.
3. Step 3: Place one halved cherry tomato and a small piece or ball of mozzarella on top of the pesto on each square. Press them gently to help them stay put.
4. Step 4: Brush the edges of each square with the egg wash to help them turn golden and shiny during baking.
5. Step 5: Bake in the preheated oven for 18-20 minutes, until the puff pastry is puffed and golden brown.
6. Step 6: Remove from the oven and let cool for a couple of minutes. Drizzle balsamic glaze over each bite and garnish with torn fresh basil leaves. Serve warm.

Tips & Variations

• Add thinly sliced prosciutto or salami before baking for a savory twist.
• Mix red pepper flakes into the pesto for a spicy kick.
• Use vegan cheese and pesto to make a plant-based version.
• Swap fresh tomatoes with chopped sun-dried tomatoes for a richer flavor.
• Sprinkle grated Parmesan on top before baking for extra cheesiness.
• Toss on chopped walnuts or almonds for a crunchy texture.

Storage

Store leftover bites in an airtight container in the refrigerator for 2-3 days. Reheat in the oven at 350°F for about 5 minutes to crisp them up. You can freeze unbaked bites for up to a month and bake them directly from frozen, adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Caprese Pesto Puff Pastry Bites ahead of time?

Yes, you can assemble them a few hours in advance and keep them refrigerated until ready to bake.

Can I use frozen tomatoes?

It’s best to use fresh cherry tomatoes as frozen ones tend to become mushy and watery.

Caprese Pesto Puff Pastry Bites Recipe

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4.9 from 144 reviews

Caprese Pesto Puff Pastry Bites are savory, flaky appetizers combining buttery puff pastry with fresh basil pesto, juicy cherry tomatoes, and creamy mozzarella. Perfect for parties or quick snacks, these colorful, bite-sized treats offer the classic Caprese flavors elevated with a golden, puffed crust and a drizzle of balsamic glaze.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12–16 bites 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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For the Base

• 1 sheet puff pastry (about 10 oz), thawed if frozen
• 1 large egg, beaten with a splash of water (egg wash)

For the Pesto and Caprese Topping

• 1/2 cup (120g) basil pesto, store-bought or homemade
• 1 cup (150g) cherry tomatoes, halved
• 1 cup (125g) fresh mozzarella balls, small or cut into bite-sized pieces
• 2 tablespoons (30ml) balsamic glaze, for drizzling
• Fresh basil leaves (about 10-12), torn, for garnish

Instructions

1. Prep Your Puff Pastry: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Thaw the puff pastry if frozen, then roll it out on a lightly floured surface to smooth creases. Cut into 12-16 squares with a pizza cutter, aiming for rustic, bite-sized pieces.
2. Add the Pesto Layer: Spread about a teaspoon of basil pesto evenly onto each pastry square, leaving a small border around the edges to maintain puffiness and avoid sogginess.
3. Top with Caprese Goodies: Place a halved cherry tomato and a small mozzarella ball or piece on each pesto-covered square, pressing down lightly so toppings stay during baking.
4. Egg Wash for Shine: Brush the edges of each square with the beaten egg wash to achieve a golden, glossy finish when baked.
5. Bake to Perfection: Bake on the prepared sheet for 18-20 minutes until the pastry puffs up and turns golden brown. Keep an eye towards the end to prevent over-browning. Allow to cool for a couple of minutes once out of the oven.
6. Finishing Touches: Drizzle each puff pastry bite with balsamic glaze and garnish with torn fresh basil leaves. Serve warm and enjoy!

Notes

• Do not overload the pesto or tomatoes to avoid soggy pastry.
• Use the egg wash to ensure a beautiful golden crust.
• Ensure oven is fully preheated to 400°F for proper puff pastry rise.
• Let the bites cool slightly before handling to prevent them falling apart.
• Store leftovers in an airtight container in the fridge for up to 2-3 days.
• Reheat in oven at 350°F for 5 minutes to crisp before serving.
• Freezing unbaked bites is possible for up to one month; bake from frozen with a few extra minutes added.

Keywords: Caprese, pesto, puff pastry, appetizer, bite-sized, cherry tomatoes, mozzarella, basil, balsamic glaze, savory snack