If you tend to find yourself entertaining guests at the last minute, frozen puff pastry is a very useful item to have on hand. It certainly isn’t a health food, but it is vegan and a fun indulgence on special occasions. You can make so many different things with it, from appetizers to desserts, and it always looks so beautiful! As you might have already seen, I have a pesto obsession, so I always have some of that on hand too. We always have friends coming and going at our house, which I absolutely love, because there is never a dull moment and always a hungry crowd to test recipes on. My cousin and I made these little appetizers for a family brunch last weekend and it was the easiest of all our dishes.
Easy Tomato Basil Puff Pastries
makes about 20 servings
1 to 2 tbs olive oil
1 package puff pastry, thawed (I used pepperidge farms)
1-1/4 cup pesto
20 grape tomatoes
salt and pepper
Thaw the puff pastry according to the directions. Preheat the oven to 400 degrees.
Grease a cooking sheet with the olive oil.
cut the puff pastry sheets into approximately 2.5 inch squares (or whatever size you like, it doesn’t affect cook time.)
Arrange the pastry squares on the cooking sheet so that they are not touching. You might need to do more than one batch.
Use your fingers to slightly roll the sides of the squares inward about 1/4″ to create little borders.
Scoop 1 tbs of pesto onto each square.
Slice the tomatoes in thirds and arrange on top of the pesto.
Bake for approx. 15 minutes or until they look puffed and golden.
Serve immediately with a little salt and freshly ground black pepper.