Balsamic Caprese Mini Tarts

Ahh, guys..do you know what makes me really happy? I mean, besides the obvious things like food...and food to wash down my food.

March. Yes, the mere fact that it is March is enough to put a HUGE cheesy smile on my face for 3 simple reasons.

1. My car is no longer an igloo on wheels
2. Spring starts in just a couple more weeks
3. Easter (candy) is just around the corner

This time of the year is when super quick and easy appetizer recipes l-i-t-e-r-a-l-l-y come to the rescue, cape n' all . Between St. Patrick's Day, Easter, and the huge list of Bridal showers that happen around Spring time (perks of having a sister that doubles as a wedding planner), easy appetizers are a must.

Hear me when I say easy guys, I seriously mean like 5 ingredient easy.

1. Pepperidge Farm® Puff Pastry sheets
2. Basil
3. Mozzarella
4. Tomatoes
5. Fat-free Balsamic vinaigrette

Done.

Okay, okay. We also threw in a couple seasonings into the mix..but those are tooootally optional. 😉

To make these Balsamic Caprese Mini Tarts, I allowed the Puff Pastry sheets to thaw at room temp for about 30 minutes. I then unfolded them onto a floured surface and used a pizza cutter to make 9 individual squares from each sheet - 18 total.

I then topped each square with a little sliced tomato and a half slice of fresh mozzarella (fresh is the key here, it makes a HUGE difference compared to the shredded kind).

Add a little basil and into the oven they went to transform into something fab.

While they were baking, I made a super quick balsamic reduction on the stove. To do this, I just added a cup of fat-free balsamic vinaigrette to a small saucepan and boiled it on medium/high heat until a majority of the vinegar had evaporated.

What you're left with, is a thicker, sweet yet tangy, full-of flavor drizzle that is good on just about ANYTHING.

For more ah-mazingly creative ways to use Puff Pastry, check out their website here!

Balsamic Caprese Mini Tarts

10 minPrep Time

15 minCook Time

25 minTotal Time

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

• 2 Puff Pastry Sheets, thawed (I used Pepperidge Farm® brand)
• 9 oz fresh mozzarella cheese
• 3 tomatoes
• ½ cup fresh basil, chopped
• 1 cup fat-free vinaigrette dressing
• Italian seasoning (optional)

Instructions

1. Preheat oven at 400 degrees F. Unfold the Puff Pastry sheets onto a floured surface. Sprinkle with Italian seasoning. Using a knife or pizza cutter, cut 3 lines horizontally and 3 line vertically to create 9 even squares. Do this to both sheets to make a total of 18 squares.
2. Line the Puff Pastry squares on a baking sheet and top each one with a slice of tomato, half a slice of fresh mozzarella (approx 0.5 oz) and chopped basil. Bake in the oven for 12-14 minutes or until the pastry has puffed and is golden brown.
For the balsamic reduction:
3. Add the cup of fat free balsamic dressing to a small saucepan and boil on medium/high heat until a majority of the vinegar has evaporated and the sauce is slightly sweet and thick. Be careful not to allow the sauce to burn. Drizzle over Caprese tarts and enjoy!

7.8.1.2

110

https://www.itscheatdayeveryday.com/balsamic-caprese-mini-tarts/

For more deliciously easy APPETIZERS, check out: 

Cauliflower Pizza Bites 

Low Carb Spinach Artichoke Dip Cups 

Sage and Apple Turkey Meatballs