Mini Caprese Muffin Bites Recipe

Ingredients

1 (8.64 ounce) puff pastry sheet (1/2 of a 17 oz package, thawed and cut into 40 squares)
1/4 to 1/3 cup basil pesto
1 pint cherry tomatoes (24 tomatoes, cut in half, you could also substitute grape tomatoes cut in half, but you would need 36 tomatoes, or 1 pint)
5 to 6 ounces fresh mozzarella cheese (cut into very small cubes, you need 72 cubes)

Garnish
Fresh basil leaves
Balsamic vinegar (optional, but I suggest it)

Nutritional

Serving Size: 1 (22.6 g)
Calories 56
Total Fat - 3.3 g
Saturated Fat - 1.4 g
Cholesterol - 5.7 mg
Sodium - 85.7 mg
Total Carbohydrate - 4.2 g
Dietary Fiber - 0.2 g
Sugars - 0.9 g
Protein - 2.5 g
Calcium - 58.1 mg
Iron - 0.2 mg
Vitamin C - 0.9 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Puff Pastry ... The best way to thaw the pastry is in the refrigerator, not on the counter. Then, on a lightly floured pastry board or your counter; layout the sheet of pastry (which is 10x15"), and press the seams flat. Lightly flour the dough, and roll flat. Brush the pastry with the pesto. I just used a store bought pesto; however, you can make your own if you want.

Step 2

Then, divide the 10" wide pastry into 6 equal strips; and, cut using a pastry, pizza cutter, or knife (about 1 1/2-1 3/4" wide). Then, cut the 6 long strips into 8 equal strips (about 2" wide); creating 48 squares. They don't have to be perfect, so don't worry.

Step 3

Muffin Tin ... I used a standard mini muffin tin; which makes 24 muffins. Lightly spray with a non stick spray. Then, add 2 squares to each muffin; offset them so they cover the bottom; but, come up the sides a bit too. Again, there is no right or wrong. Just don't PUSH or SMASH the pastry down in the cup. After handling the pastry, you can brush it with a bit more pesto if you want ... just not too much - you want a light coating.

Step 4

Cheese and Tomatoes ... Add three (3) small cheese cubes to each muffin; so, cut them small. If you use larger cubes; they don't melt as well. Next, add 1 cherry tomato (cut in half) to each muffin. Now, if using grape tomatoes which are smaller; I used 1 1/2 tomatoes per muffin.

Step 5

Bake and Finish ... Bake on the middle shelf, in a preheated 400 degree oven, for 9-12 minutes, until the pastry is golden brown; and, the cheese is melted. Remove from the oven; and, using a fork, pull out the bites ... they will pop right out.