I made them for a Springtime Book Club.
The light fresh combination of the mozzarella cheese, tomatoes, and basil offsets the rich buttery texture of the puff pastry. Oh, and that drizzle of balsamic? Doesn’t that look fancy? It is actually some balsamic reduction. You can make your own, or like I did, buy some at the grocery store.
You should make these for your next book club. And if you don’t have one, start one. Or like my sister, you can turn it into a magazine club. 
Tip: DON’T let your puff pastry defrost too long or it will be onegiantmess. This happened to me. It’s terrible. Keep a close eye on it and unfold it as soon as you can do so without breaking it.
Cook: Caprese Bites
Ingredients
- 1 package puff pastry
- 1 container cherry tomatoes, quartered
- 8 oz. mozzarella, diced
- 6-8 basil leaves, cut into thin slices
- olive oil
- sea salt
- balsamic reduction for drizzling.
- Preheat oven to 425 degrees.
- With a round cookie cutter, cut circles in the puff pastry and place each round in a mini muffin pan.
- Bake for 10-15 minutes or until golden brown. The puff in the puff pastry will definitely be in action and will probably puff up in the pan. With a knife, carefully push the puff down. Allow to cool and remove from pan.
- In a separate bowl, mix together mozzarella cheese, tomatoes, and basil. Toss to coat with olive oil and season with salt to taste.
- Spoon tomato mixture into the cooled puff pastry cup.
- Drizzle with balsamic reduction.
