Caprese Tartlets
Caprese Tartlets takes about 25 minutes from beginning to end. Watching your figure? This lacto ovo vegetarian recipe has 206 calories, 6g of protein, and 13g of fat per serving. This recipe serves 8. For 68 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 3094 people were glad they tried this recipe. It is brought to you by Taste and Tell Blog. A mixture of balsamic vinegar, fresh mozzarella, roma tomatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a very reasonably priced hor d'oeuvre. With a spoonacular score of 37%, this dish is not so awesome. If you like this recipe, you might also like recipes such as Insalata caprese all’americana (American-Style Caprese Salad), bread tartlets , quick bread tartlets with potato cheese, and Baklava Tartlets.
Servings: 8
Ingredients:
balsamic vinegar, for drizzling
8 fresh basil leavesPreheat the oven to 375F.
3 tablespoons cream cheese, softened
1 teaspoon dried basil
4 ounces fresh mozzarella, thinly sliced
1 teaspoon garlic powder
1/4 cup extra-virgin olive oil
2 Roma tomatoes, thinly sliced
salt and pepper
8 slices white bread
Equipment:
oven
rolling pin
muffin tray
bowl
Cooking instruction summary:
Preheat the oven to 375F.Remove the crusts from the bread. Using a rolling pin, flatten each slice of bread. Brush both sides with olive oil and press into a muffin tin. (Tip: cut a small slit diagonally down one corner to make it easy to fit into the cup.) Set aside.In a small bowl, combine the cream cheese with the garlic powder, dried basil, salt and pepper. Mix together until smooth and creamy. Drop about a teaspoon into each cup. Bake the tartlets in the preheated oven until browned, about 12-13 minutes.Remove from the oven and place a slice of mozzarella in each cup. (I returned mine to the oven again for a minute or two to soften and melt the mozzarella slightly.) Top with a tomato. Drizzle with balsamic vinegar and a small drizzle of remaining olive oil and season with salt and pepper. Chiffonade the basil for garnish. Serve warm
Step by step:
1. Preheat the oven to 375F.
2. Remove the crusts from the bread. Using a rolling pin, flatten each slice of bread.
3. Brush both sides with olive oil and press into a muffin tin. (Tip: cut a small slit diagonally down one corner to make it easy to fit into the cup.) Set aside.In a small bowl, combine the cream cheese with the garlic powder, dried basil, salt and pepper.
4. Mix together until smooth and creamy. Drop about a teaspoon into each cup.
5. Bake the tartlets in the preheated oven until browned, about 12-13 minutes.
6. Remove from the oven and place a slice of mozzarella in each cup. (I returned mine to the oven again for a minute or two to soften and melt the mozzarella slightly.) Top with a tomato.
7. Drizzle with balsamic vinegar and a small drizzle of remaining olive oil and season with salt and pepper. Chiffonade the basil for garnish.
8. Serve warm
Nutrition Information:
covered percent of daily need
