This is so easy. Too easy really. So, if you are looking for an exceedingly quick and easy nibble for a party, you have to make this. I made it a few days ago, and it really is quite delicious. It can be served hot or at room temperature. As I was taking it to a party, it was served at room temperature. The room temperature, however, was a tad on the hot side!
Caprice Salad Pastry
1 Sheet of puff pastry, thawed
2-3 Tablespoons of good pesto
2 Tomatoes, thinly sliced
1 Mozzarella ball, cut into thin slices
Small handful of fresh basil leaves, roughly torn
1 Beaten egg, for pastry brushing
Preheat your oven to 375 degrees F and have ready a large baking sheet.
Lay out a sheet of ungreased parchment and place your puff pastry on top of it. Spoon over your pesto. Smooth it over the entire surface of the pastry. You should have a very thin layer just covering the pastry. Next, arrange all the tomatoes on top of the pesto through the centre of the pastry. Basically, you will be making a line through the centre probably about 3-4 inches wide. Top the tomatoes with the sliced mozzarella. Then sprinkle over the torn basil leaves (reserving a few for garnish at the end).
Next, roll up the pastry. Fold each end into the centre until it looks something like what you see above. I was using a round puff pastry sheet, but a rectangle shape would probably work better. Once you have closed it up, gently seal the edge on the top, so it doesn't open while baking. With a pastry brush, gently brush the entire top surface of your pastry. Get a sharp knife and make small incisions along the top of the pastry. About 5 or 6 little slits will do.
Transfer your pastry on top of the parchment paper to the baking tray. Bake for around 15-18 minutes. The pastry should be puffed up and golden in colour. Remove from oven and set on a baking rack to cool for a minute or two. If serving immediately, transfer to a serving plate. If serving it later, I recommend taking it off the baking tray and parchment paper immediately and placing it on a wire rack to cool completely. This will help keep the base of the pastry crisp and not go soggy.
As this was being served at a buffet table with many other dishes, I cut it into small pieces. First, I cut it into slices crossways and then made one big cut down the centre lengthways. I think we ended up with about 2 dozen small pieces. You can cut them into what ever size pieces you like.
An easy appetizer for entertaining.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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