Mini Caprese Muffin Bites

How to Make

• 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.

• Step 6: Serve and ENJOY! ... Garnish with a drizzle of good balsamic vinegar, and a fresh basil leaf. Warning - they are totally addictive.