This recipe is an exercise in beautiful simplicity. Perfectly ripe tomatoes are seasoned and gently tucked into puff pastry. Bake until golden brown for a lovely light appetizer.
- 24 ea. Grape or cherry tomatoes, halved
- 1 tsp. Olive oil
- 1 tsp. Kosher salt or black lava salt
- 1 clove Garlic, minced
- 1 sheet Frozen puff pastry, thawed
- 1 lg. Egg, beaten
- ¼ cup Fresh basil leaves, thinly sliced
Pre-heat oven to 400 degrees.
In a medium bowl, combine tomatoes, olive oil, salt and garlic. Toss to coat. Set aside
On a floured surface, roll puff pastry out into a 12” X 16” rectangle. Cut into 3” squares.
Using a pastry brush, brush each square with egg.
Spoon 4 tomato halves into the center of each puff pastry square.
Fold in two corners towards each other, lightly pressing together. Repeat with remaining puff pastry and tomatoes, transferring puffs to a NUCU Gold Coated Baking Sheet.
Bake for 20-25 minutes or until golden brown. Remove from oven and sprinkle with fresh basil shreds and sea salt. Serve.