A caprese appetizer that assures you no leftovers
This caprese appetizer is a fantastic idea because it is simple to prepare and resembles pizza flavour, what makes it incredibly successful when served.
This recipe is signed by Luca Montersino (Eataly’s pastry chef), even if I saw it on the Italian blog Arabafeliceincucina. I say signed because there’s a little trick – and I believe it comes from Montersino’s expertise – that avoids the pastry to become wet with mozzarella, but it keeps its natural crispness.
I love appetizers. I have always loved them. My father used to prepare some when we were on vacation on our family’s beach house. Melon and ham, olives and other inviting finger food. Years later my sister began her catering business with an appetizer delivery. Now I continue to love it as they are usually served here in Italy during aperitif hours, together with soft drinks or wine. I also love to prepare them when I have my family or friends to lunch or dinner. I’d say they are my favorite meal ;-).
- puff pastry
- 2 1/2 cups cherry tomatoes
- 10 g salt (or just salt to taste)
- 5 Tbsp extra virgin olive oil
- 4 1/2 Tbsp corn starch
- basil fresh leaves
- Italian mozzarella
- Turn on the oven 180°C/356°F.
- Cut the cherry tomatoes in quarters and dress them with the oil, corn starch, salt and basil leaves.
- Line muffin molds with puff pastry (I cut it in rounds using a cookie cutter to make it simpler) and punch the bottom with a fork to avoid bloating during baking.
- Put the tomatoes inside and bake in pre heated oven for about 20 minutes.
- Leave the oven on and take the baking pan out and add mozzarella cubes to each appetizer. Bake for some more minutes until it melts.
- Serve warm or cold, decorated with fresh basil leaves.
- Buon appetito!