A few weeks ago we had a light dinner at my church, the menu consisted of a variety of appetizers, we had fruit, vegetable, meat, and dessert appetizers. I signed up to bring a vegetable appetizer and I will be honest after signing up I was thinking why the heck did I pick to bring a vegetable appetizer, the only vegetable appetizer I ever make is spinach artichoke dip, which I love, but didn't want to bring. I could come up with multiple things to make for the other 3 categories, so I was off on the search to find a yummy vegetable appetizer, and boy did I find it! These little nummies were so scrumptious that I fed them to my family for dinner to test them out. I left the pesto off of Trena's because she is not a pesto fan, and I left tomatoes off of Ava's because she is not a tomato fan. Ava ate 2 for dinner that night, and 2 again the next day for lunch, she LOVED them. Brent and I both thought that they were great (Katrena didn't, but whats new these days) and I will definitely make these again and again.
I found this fabulous recipe over at Tasty Kitchen (if you haven't checked out this site you totally have too).
Pesto Tarts
Pesto Tarts
- 1 package Frozen Puff Pastry Sheets (2 Sheets), Thawed
- 8 ounces, weight Olive Tapenade Or Pesto
- 1 pound Grape Tomatoes, Each Cut In Half
- 8 ounces, weight Feta Cheese, Crumbled
You then place one square in each circle of a muffin tin.
Top each pastry square with 1 teaspoon of pesto.
Next you put 3-4 tomato halves on the pesto.
Lastly you sprinkle with feta cheese.
Bake at 400 degrees until pastry is puffed and lightly browned. Remove to cooling rack. If you use a silicone muffin pan it takes about 18 min, if using a metal muffin pan cook for about 15 min. The recipe says to spray a metal pan before first batch, but that the appetizer puts off enough oil for subsequent batches.
Enjoy. These taste like they took A LOT more time and effort than they did. Definitely one of the best and easiest appetizers to make.
