This is one of those recipes you will make over and over again because it is so easy.
First and foremost I can’t believe I am finally sharing this recipe with you – I swear I have mentioned it eighty million times on here. The hard part about sharing it with everyone was actually taking the time to measure everything out precisely. Just like I can do Mexican Pie in my sleep, same goes for this dish.
Do you have dishes like that?
We were supposed to make this on Valentine’s Day for our group dinner but I forgot the puff pastry – whoops! Oh well the evening was still a success.
I can’t believe it’s Friday already. This week has flown by for me. And in just a few weeks John and I are going to Fort Lauderdale for our 4 year anniversary. I feel like I need a vacation – I guess the last one we really took without John Grayson was to the beach almost 2 years ago.
For some odd reason I think Caprese anything makes me think of love – Caprese Salad, Caprese Chicken..the list goes on. Don’t ask me why – I blame my travels to Italy and spending time there with John.
But I hope you create this for someone you love – because maybe even after one bite you will understand my crazy thought behind Caprese = Love!
- 1 puff pastry sheet
- 1½ cups cherry and yellow sunburst tomatoes, cut in halves*
- 1 cup shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
- 6 large basil leaves, cut into thin pieces
- Olive Oil
- Balsamic glaze (optional)
- Thaw the puff pastry for 30-40 minutes. Preheat oven to 400 degrees.
- Grease baking sheet and unroll puff pastry to lay flat. Press together any of the seams that might have come apart.
- Bake for 15 minutes or until golden brown.
- Remove from oven. Allow to cool for a few minutes. Sprinkle with both cheeses then the tomatoes. Bake for 3-4 minutes until cheese has melted.
- Remove from oven and garnish with basil. Drizzle a little olive oil and balsamic glaze and cut into pieces for serving.
Menu of the Week
Venison Tenderloin with Corn and Tomato Spinach Salad