Gia Rosetti’s Caprese Puff Pastry
Ingredients:
- 1 pkg puff pastry, thawed if frozen (2 sheets in package--I used 1 ½ sheets)
- 2 yellow tomatoes, thinly sliced
- 2 red tomatoes, thinly sliced
- ½ cup pesto, 2 tablespoons set aside for drizzling
- 8 oz mozzarella cheese, pulled apart into pieces
- Balsamic glaze for drizzling
- Fresh basil leaves for topping
Instructions:
Preheat oven to 425 F. Line baking sheet with parchment paper. Place sheet and a half of puff pastry on lined baking sheet. Poke puff pastry all over with fork.
Place thinly sliced tomatoes on cutting board, sprinkle with salt, and then cover with paper towel. Let sit for 10 minutes and pat dry.
Spread pesto on puff pastry, leaving a thin border. Top with tomatoes and then top with torn pieces of mozzarella cheese.
Bake for 25-27 minutes, depending on oven.
Remove from oven and drizzle with reserved pesto. Drizzle with balsamic glaze, and then top with fresh basil. Slice, serve, and enjoy!