These are tasty appetizers that call for fresh mozzarella. The recipe is from Paula Deen that was published in Ladies Home Journal.
Provided by CookingONTheSide
Categories Vegetable
Time 35m
Yield 8-9 tarts, 8-9 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 400 degrees; line a baking sheet with parchment paper; set aside.
- On a lightly floured surface, unfold pastry.
- Using a 3-inch biscuit cutter, cut out 8-9 rounds and transfer to prepared baking sheet, placing 1 inch apart.
- Using a fork, prick each round in several places.
- Bake 5 minutes.
- Sprinkle each round with about 1/2 t Parmigiano-Reggiano, then cover with 1 tomato slice; season with salt and pepper.
- Top each with 1 mozzarella slice.
- Bake until pastry is puffed and golden, 12-14 minutes.
- Sprinkle each tart with basil and serve warm.
Nutrition Facts : Calories 206.2, Fat 14.3, SaturatedFat 4.5, Cholesterol 9.1, Sodium 159.3, Carbohydrate 14.4, Fiber 0.6, Sugar 0.5, Protein 5
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