Look no further for you next easy summer appetizer. This Caprice Salad Pastry is put together in minutes using tomatoes, mozzarella, pesto and puff pastry. Make in advance and bake just ahead of serving. Summer in a pastry!
This is so easy. Too easy really. So, if you are looking for an exceedingly quick and easy nibble for a party, you have to make this. I made it a few days ago, and it really is quite delicious. It can be served hot or at room temperature. As I was taking it to a party, it was served at room temperature. The room temperature, however, was a tad on the hot side!
Notes About The Appetizer
- I used store bought pesto and puff pastry for this appetizer. It’s what made it easy and quick. If you want to use fresh pesto, you can. Just remember it will add more ingredients and time to the recipe.
- Yes, you can make this in advance and store it in the fridge until cooking time. Just wrap it foil and keep in the fridge. Bake straight from the fridge.
- It can be eaten hot or at room temperature. It is best fresh, but can easily sit out at a party for a few hours.
Hope you like the recipe and I’ll see you all in a few days. Happy cooking friends.
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Caprice Salad Pastry
Ingredients
- 1 sheet puff pastry thawed
- 2-3 Tablespoons pesto
- 2 Tomatoes thinly sliced
- 1 ball Mozzarella cut into thin slices
- Small handful of fresh basil leaves roughly torn
- 1 Beaten egg for pastry brushing
Instructions
- Preheat your oven to 375 degrees F and have ready a large baking sheet.
- Lay out a sheet of un greased parchment and place your puff pastry on top of it. Spoon over your pesto. Smooth it over the entire surface of the pastry. You should have a very thin layer just covering the pastry. Next, arrange all the tomatoes on top of the pesto through the center of the pastry. Basically, you will be making a line through the center probably about 3-4 inches wide. Top the tomatoes with the sliced mozzarella. Then sprinkle over the torn basil leaves (reserving a few for garnish at the end).
- Next, roll up the pastry. Fold each end into the center until it looks something like what you see above. I was using a round puff pastry sheet, but a rectangle shape would probably work better. Once you have closed it up, gently seal the edge on the top, so it doesn’t open while baking. With a pastry brush, gently brush the entire top surface of your pastry. Get a sharp knife and make small incisions along the top of the pastry. About 5 or 6 little slits will do.
- Transfer your pastry on top of the parchment paper to the baking tray. Bake for around 15-18 minutes. The pastry should be puffed up and golden in colour. Remove from oven and set on a baking rack to cool for a minute or two. If serving immediately, transfer to a serving plate. If serving it later, I recommend taking it off the baking tray and parchment paper immediately and placing it on a wire rack to cool completely. This will help keep the base of the pastry crisp and not go soggy.
- As this was being served at a buffet table with many other dishes, I cut it into small pieces. First, I cut it into slices cross ways and then made one big cut down the center length ways. I think we ended up with about 2 dozen small pieces. You can cut them into what ever size pieces you like.
- An easy appetizer for entertaining.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
