Description
Golden, flaky puff pastries filled with melty cheese, vibrant pesto, and juicy roasted cherry tomatoes—these Cheesy Pesto Tomato Puffs are the perfect savory bite for any occasion.
Ingredients
- Puff Pastry Sheets: 1 sheet, thawed
- Cherry Tomatoes: 8–10, halved
- Pesto: 3 tablespoons
- Shredded Mozzarella Cheese: 1/2 cup
- Parmesan Cheese: 1/4 cup, grated
- Egg: 1, beaten
- Salt and Pepper: to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix mozzarella and Parmesan together. Set aside.
- Unroll the thawed puff pastry onto a lightly floured surface. Cut into 9 equal squares.
- Place the squares on the baking sheet. Spread a little pesto in the center of each square, add a halved tomato cut side up, and sprinkle with cheese mixture. Season with salt and pepper.
- Brush the edges with beaten egg. Bake for 15–18 minutes or until golden brown and puffed.
- Remove from oven and let cool for 5 minutes. Optional: garnish with fresh basil.
- Serve warm and enjoy.
Notes
- Do not overfill the puff pastry to prevent leaking.
- Use parchment paper for easy cleanup and even baking.
- Let the puffs cool slightly before serving to avoid burning your mouth.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 puff
- Calories: 190
- Sugar: 1g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg