Tomato-Basil Bites with Contadina
Tomato-Basil Bites with Contadinan is a lacto ovo vegetarian side dish. This recipe serves 12 and costs $1.86 per serving. One serving contains 584 calories, 10g of protein, and 41g of fat. This recipe from My Baking Heart has 12 fans. A mixture of roma tomatoes, puff pastry cups, fresh mozzarella, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 51%, which is pretty good. Similar recipes include Tomato Basil Quinoa Bites, Tomato Basil Mozzarella Popcorn Shrimp Bites, and Tips for Growing Fresh Basil {: Cucumber Basil Bites}.
Servings: 12
Ingredients:
6 tbsp prepared basil pesto
2 tsp cornstarch
1 handful fresh basil leaves
4 oz fresh mozzarella, cut into sm chunks
24 puff pastry cups
3 sm roma tomatoes, seeded and diced
8 oz Contadina tomato sauce
Equipment:
whisk
bowl
oven
wooden spoon
toothpicks
Cooking instruction summary:
In a small bowl, whisk together tomato sauce, pesto and cornstarch; refrigerate sauce until ready to use.Prepare tomatoes by slicing, removing seeds and dicing into small chunks. Repeat with the mozzarella by slicing and cutting into small chunks. Snip basil leaves from stems and return all to refrigerator until ready to use.Bake puff pastry cups according to directions on box (20 minutes at 400 degrees F), then remove from oven and let cool for 5 minutes. Place cups on serving platter and using the handle of a wooden spoon, poke holes in the tops of each cup to begin assembling bites. Top each with 1 tablespoon of diced tomatoes, 1 chunk of mozzarella, a small spoonful of tomato-basil sauce, then 1 basil leaf. Spear each with a toothpick and serve.
Step by step:
1. In a small bowl, whisk together tomato sauce, pesto and cornstarch; refrigerate sauce until ready to use.Prepare tomatoes by slicing, removing seeds and dicing into small chunks. Repeat with the mozzarella by slicing and cutting into small chunks. Snip basil leaves from stems and return all to refrigerator until ready to use.
2. Bake puff pastry cups according to directions on box (20 minutes at 400 degrees F), then remove from oven and let cool for 5 minutes.
3. Place cups on serving platter and using the handle of a wooden spoon, poke holes in the tops of each cup to begin assembling bites. Top each with 1 tablespoon of diced tomatoes, 1 chunk of mozzarella, a small spoonful of tomato-basil sauce, then 1 basil leaf. Spear each with a toothpick and serve.
Nutrition Information:
covered percent of daily need
