These puff pastry caprese bites, made using ready-rolled puff pastry, are quick, simple and eye-catching. Perfect for any party table! I've included a video below so you can see just how simple they are!
Ok, I'm finally admitting to myself that Christmas is coming.
So far I've buried my head in the sand and made no plans, bought no pressies and given the kids the 'stare' if I catch them singing Christmas songs or watching Christmas films (is it mean I make them wait until December for that?).
Planning Christmas content for Kitchen Sanctuary and freelance work means we've already had the Christmas decorations out a few times in the last couple of months. I've also made mince pies (in October!), cooked a turkey, made Christmas cookies and laid a Christmas table for those things, so I think it's understandable that I try to hold off for as long as possible so it doesn't feel like a 3 or 4 month run up to Christmas!
These Caprese Pastry Bites are my first step in embracing the festive season!
Super simple, with minimal ingredients of pastry, mozzarella, sun dried tomatoes, pesto, basil leaves and an egg:
First we unroll the pastry and brush with the whisked egg wash:
Then slice the pastry in half widthways, and place one piece of pastry on top of the other (so you have egg in the middle and on top). This double layering of pastry will give lovely puffy bites. Then cut the doubled up pastry in 20 squares.
and place the squares on a non-stick baking tray:
Bake in the oven for 10 minutes at 200C/400F until golden and risen:
Top each with half a mozzarella pearl and place back in the oven for 1-2 minutes to melt:
Then top each bite with a piece of sun dried tomato and a little blob of pesto.
Top each one with a teeny tiny basil leaf (or use larger leaves that have been torn into small pieces) and serve!
Can I make them ahead?
I think these pastry bites taste best hot or a little warm. If you want to get a head start on them you can cook the pastry squares first, then cool them and place them in an air-tight box at room temperature up to two days ahead. Then reheat for 1-2 minutes in a 200C/400F oven before adding the mozzarella and finishing the bites with the tomato and pesto toppings.
Can I make them gluten free?
Yes! You can use ready-rolled gluten free puff pastry in place of regular puff pastry. I find gluten free pastry doesn't go as puffy (if you know of one that puffs nicely i'd love to know, drop me a comment please!), and it browns more quickly, so I bake it for a couple of minutes less. The gluten free ones still went down really well when I last made them.
Other topping ideas?
I think the cheese element works well on these, but you can swap out the mozzarella for brie/camembert or your favourite meltable thinly sliced cheese - such as gouda or applewood.
Mix and match the sauce element with toppings such as chutney, red pesto, cranberry jelly, chilli jam or mustard.
Then finish off a little crunch or bite such as pickled veg, bacon bits, slivers of beef or salmon.
Other party table/appetizer ideas?
Here are some of my favourites!
- Cranberry brie bites
- Sticky and crispy chicken wings
- Vegetarian sausage rolls
- Easy sausage roll wreath
- Lamb samosa cups
- or go sweet with these chocolate cheesecake stuffed strawberries!
- and don't forget the Christmas punch!
The Caprese Pastry Bites Recipe:
Caprese Pastry Bites
Ingredients
- 14 oz (400g) pack ready rolled Puff Pastry
- 1 egg lightly whisked
- 10 mozzarella pearls - (use vegetarian mozzarella if needed)
- 5-7 sundried tomatoes - chopped into small pieces
- 2 tbsp fresh basil pesto
- 20 baby basil leaves - or a few large basil leaves, torn
INSTRUCTIONS
- Preheat the oven to 200c/400f and line a baking tray with baking parchment or a silicone liner.
- Unroll the pastry and brush with egg wash, then slice the pastry in half width-ways and place one piece on top of the other, so you have two layers of pastry (don't sandwich the egg wash together - there should be an egg wash layer in the middle and one on top).
- Cut the pastry into approx 20 small squares (4 squares by 5 squares).
- Place the squares on the prepared tray and bake for 10 minutes. Then take out of the oven.
- Slice the mozzarella pearls in half (*tip 1) and place a piece on top of each of the pastry puffs. Place back in the oven for 1-2 minutes to melt the mozzarella.
- Place the puffs on a plate and top each one with a piece of sundried tomato and a small blob of pesto. Decorate with fresh basil leaves, then serve.
Video
✎ Notes
Can I make them ahead?
I think these pastry bites taste best hot or a little warm. If you want to get a head start on them you can cook the pastry squares first, then cool them and place them in an air-tight box at room temperature up to two days ahead. Then reheat for 1-2 minutes in a 200C/400F oven before adding the mozzarella and finishing the bites with the tomato and pesto toppings. .Can I make them gluten free?
Yes! You can use ready-rolled gluten free puff pastry in place of regular puff pastry. I find gluten free pastry doesn't go as puffy (if you know of one that puffs nicely i'd love to know, drop me a comment please!), and it browns more quickly, so I bake it for a couple of minutes less. The gluten free ones still went down really well when I last made them. .Other topping ideas?
I think the cheese element works well on these, but you can swap out the mozzarella for brie/camembert or your favourite meltable thinly sliced cheese - such as gouda or applewood. Mix and match the sauce element with toppings such as chutney, red pesto, cranberry jelly, chilli jam or mustard. Then finish off a little crunch or bite such as pickled veg, bacon bits, slivers of beef or salmon. .Other party table/appetizer ideas?
Here are some of my favourites!- Cranberry brie bites
- Sticky and crispy chicken wings
- Vegetarian sausage rolls
- Easy sausage roll wreath
- Lamb samosa cups
- or go sweet with these chocolate cheesecake stuffed strawberries!
- and don't forget the Christmas punch!
Nutrition
Eleanor says
Quick, fab, tasty, easy what more do I need to say. These were so delicious and loved by all my guests. Thank you.
Charlie says
These look delicious Jennie!
This is a definite make.
No it's not mean to make them wait until December.
I think there is more anticipation when they have to wait.
Things are too early in the stores, and then by the time Christmas comes your more apt to be tired of it. It just loses something without the anticipation.
I do though get most of my baking and chocolate making done by the end of Nov..
Taking the leisurely route so I can enjoy everything I do in preparation, is the way I like to do things.
I hate being exhausted on Christmas day. It is a day to be treasured and enjoyed.
Charlie says
Sorry Nicky!
I got my sites mixed up. I think it is going to be one of those days. :~D