Tomato and mozzarella puffs
- Published: 24 Apr 15
- Updated: 18 Mar 24
These little Italian-inspired puffs, with roasted tomatoes and mozzarella, will make a great canapé for your next cocktail party.
Looking for something else? These puff pastry canapés are topped with olives and anchovies.
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Makes 12
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Hands-on 20 mins, cook time 12 mins
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Ingredients
- 375g puff pastry
- A little beaten egg
- 270g cherry tomatoes
- Drizzle of olive oil
- Handful of thyme leaves
- 125g buffalo mozzarella
- A bunch of fresh basil
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Method
- Preheat the oven to 220°C/fan200°C/gas 7. Roll out the pack puff pastry until 3mm thick. Use an 8cm cutter to stamp out 12 discs.
- Prick each disc and use to line a 12-hole tart tin. Brush with beaten egg, then chill for 10 minutes. Spread the cherry tomatoes over a roasting tray, season, drizzle with oil and sprinkle with thyme leaves.
- Bake the pastry and tomatoes for 12 minutes. Remove and press the pastry centres down. Divide the torn buffalo mozzarella among the pastry cases and return to the oven to melt. Remove and spoon over the roasted tomatoes. Scatter with fresh basil leaves and serve warm.
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- Recipe from May 2012 Issue
Nutrition
Nutrition: per serving
- Calories
- 126kcals
- Fat
- 9g (4g saturated)
- Protein
- 3.9g
- Carbohydrates
- 7.8g (0.9g sugars)
- Fibre
- 0.3g
- Salt
- 0.3g
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