Easy crowd-pleasers, we guarantee these delicious little flaky morsels will be consumed in a flash, perfect as an appetizer or equally suitable served with a bowl of tomato soup for supper. We’re thinking we just might have to experiment here — perhaps a little sun-dried tomato pesto and goat cheese next time? These little puffs are such a good idea!
1 pkg. frozen puff pastry, defrosted per directions
2/3 cup basil pesto
14 cherry tomatoes, halved
28 asparagus tips
1/4 cup grated Parmesan cheese
Heat the oven to 400°F. On a lightly floured board, cut the puff pastry into 2-inch squares and arrange on baking sheets. Prick the center of each 2 or 3 times with a skewer. Spread some pesto on each square, then top with a tomato half (cut side up), a little more pesto, an asparagus tip, and a sprinkle of Parmesan. Grind over a little freshly ground black pepper.
Bake for 10-14 minutes, or until the pastry has puffed and turned golden brown. Remove from the oven and allow them to cool for 5 minutes before serving.