This is an extremely easy bite sized appetizer perfect for a dinner party, open house or brunch. The reason for using Spicewood Food Company Balsamic Vinegar Aged 18 YearsÂ is that it is like a balsamic reduction which is sweet and smooth. This recipe will yield about 20 pastry cups. If wanting to display a variety, tryÂ my Ham, Caramelized Onions and Gorgonzola Cheese Puff Pastry Cups.
1 package of Pepperidge Farm Puff Pastry Sheets
1/4 cup of flour
1/4 cup of pesto
10 oz. of fresh mozzarella
1/2 cup of diced grape tomatoes
Balsamic Vinegar for drizzling
Sprigs of basil for garnish
Thaw Pepperidge Farm dough per package directions. Once dough is thawed, sprinkle a flat surface with flour and roll thawed dough until creases are not visualized. Generously spray muffin tins with non-stick cooking spray. Cut dough into circle shapes using a margarita glass. Take each circle and place it into the muffin mold. Using your finger, press gently down to make sure that dough makes the muffin shape. Cut any excess dough that is remaining. Repeat process until all dough has been used. Fill each cup with about a 1/2 teaspoon of pesto, a tablespoon of fresh mozzarella and 1/2 teaspoon of diced tomatoes.Â Bake in preheated oven at 425 degrees for about 15 minutes or until dough is puffed and turning a golden brown color. Drizzle with balsamic vinegar and garnish with basil.