This easy recipe combines tartlet crusts and the delicious combination of Caprese salad (tomato and fresh mozzarella…. olive oil and fresh basil)… and is a perfect little addition to your appetizer or horś dourves menu. Not only is it easy… you make it ahead.. so no added last minute stress.
Use homemade or commercial pie crusts… whichever you prefer.
Plum tomatoes are easier to seed and work with than other varieties of tomatoes… simply cut in half and use the tip of an ice tea spoon… the seeds remove easily.
I use my medium size biscuit cutter to cut the rounds of pie crust…. My biscuit cutter is approximately 2 ¼ inch in size.
I highly recommend you use fresh mozzarella… it’s so much more flavorful than the packaged hard mozzarella.
Fresh basil works best… I don’t recommend you use dried basil.
For a little variety .. instead of drizzling olive oil in the tomato-mozzarella mixture… why not try using an Italian dressing instead.
The tartlet crust may puff up a bit while baking, that’s fine… they will deflate and will fill just fine with the mixture.
Each pie crust makes 14-16 tartlets.
I hope you try this!
Recipe: Easy Caprese Tartlets
All you need:
2 plum tomatoes, seeded and chopped
Fresh mozzarella, chopped into very small pieces
Chopped fresh basil
Pillsbury pie crust or homemade pie crust
All you have to do:
Preheat the oven to 375 degrees F.
Spray the mini muffin tins with cooking oil spray and set aside.
On a flat surface dusted with flour, unroll the pie crusts.
Using a biscuit cutter cut the pie crust into small rounds.
Gently push the rounds into the mini muffin tin cups.
Bake for 8 minutes at 375 degrees F.
Remove from the oven and cool for a minute.
Gently remove the baked tartlet crusts with a spoon and cool on a rack.
Meanwhile, mix together the tomato and mozzarella in a small bowl.
Drizzle olive oil over the mixture and stir.
Add about 1 teaspoon of tomato cheese mixture into each tartlet crust.
Place a small piece of torn fresh basil on each tartlet.
Or Subscribe to Our Feeds Via a Reader
White Chocolate Cake with Raspberry Filling and White Chocolate Coconut Frosting
Sweet Potato Pancakes with Pecan Butter