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:

Quickview
205k Calories
6g Protein
12g Total Fat
16g Carbs
2% Health Score
Limit These
Calories
205k
10%

Fat
12g
19%

  Saturated Fat
4g
25%

Carbohydrates
16g
5%

  Sugar
4g
5%

Cholesterol
17mg
6%

Sodium
427mg
19%

Get Enough Of These
Protein
6g
12%

Calcium
151mg
15%

Selenium
8µg
12%

Manganese
0.21mg
11%

Vitamin B1
0.15mg
10%

Vitamin K
9µg
9%

Phosphorus
90mg
9%

Folate
32µg
8%

Vitamin E
1mg
8%

Iron
1mg
7%

Vitamin B2
0.11mg
7%

Vitamin B3
1mg
7%

Vitamin A
320IU
6%

Vitamin B12
0.34µg
6%

Zinc
0.71mg
5%

Fiber
0.95g
4%

Magnesium
14mg
4%

Potassium
110mg
3%

Vitamin C
2mg
3%

Copper
0.05mg
3%

Vitamin B6
0.05mg
2%

Vitamin B5
0.2mg
2%

covered percent of daily need
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