These Caprese Puff Pastry Bites are the perfect bite-sized appetizer for any occasion! Add them to your party spread, elevate your charcuterie board, or simply enjoy them as a delicious pre-dinner treat.
Made with puff pastry, tomatoes and a homemade pesto sauce, these bite-sized appetizers are ready in 30 minutes!
Don’t stop here! Browse our other Puff Pastry Recipes ideas for even more delicious recipes.
Using store-bought puff pastry keeps this recipe simple and quick, with minimal prep required.
The flaky pastry provides the perfect base for creamy mozzarella, juicy tomatoes, fresh basil, and a touch of homemade pesto sauce.
A drizzle of balsamic glaze right before serving adds a slightly sweet touch to bring all the flavors together.
Looking for more Easy Appetizers? Try my Caprese Antipasto Skewers, or my collection of Mini Puff Pastry Appetizers. Yum!
Table of Contents
Check out the recipe inspiration!
Tomato and Mozzarella Puff Pastry Appetizer
Why You’ll Love this Recipe
Quick and Easy: Made with store-bought puff pastry, this recipe comes together in under 30 minutes.
Versatile Ingredients: Easy to adapt to flavors you love!
Delicious Flavors: Combines buttery pastry with homemade pesto sauce, tomatoes and balsamic vinegar.
Perfect for a Crowd: Bite-sized portions make it a convenient appetizer for groups of all sizes.
Recipe Ingredients
Here’s a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
- If fresh mozzarella isn’t available, you can use mozzarella pearls or shredded mozzarella.
- Don’t want to make Homemade Pesto Sauce? Try your favorite jar variety.
- You can also make this recipe using Crescent Roll Sheet Dough.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-by-Step Instructions
Step 1: Cook the walnuts and whole, unpeeled garlic cloves over medium heat for 1-2 minutes. Remove the nuts and continue cooking the garlic for 1-2 more minutes.
Step 2: Remove the peel from the garlic and add it along with the basil, nuts, olive oil, lemon zest and juice to the blender. Blend until texture is slightly chunky.
Step 3: Transfer the mixture into a small bowl.
Step 4: Stir in the Parmesan and a pinch of salt.
To Dock or Not to Dock?
- Before baking puff pastry, it’s essential to prick it with a fork. This technique, called “docking”, prevents the pastry from puffing up too much by allowing steam to escape.
- Docking ensures a more even rise and helps achieve a crispier texture.
- So grab a fork and give your puff pastry a few pokes before it goes in the oven!
Step 5: Cut 24 circles out of the puff pastry sheets with a glass or biscuit/cookie cutter that’s 2.5 inches in diameter.
Step 6: Use a fork to pierce the dough to help release the steam.
Baking Instructions
Step 7: Press the rounds into a mini muffin pan that’s been sprayed with cooking spray.
Step 8: Bake at 400°F for about 10 minutes. Remove then use a spoon to form a well in each cup.
Step 9: Fill each well with a teaspoon of fresh pesto.
Step 10: Then top with 2 grape tomato halves.
Step 11: Add some mozzarella cheese on top of each bite.
Step 12: Bake for about 5 minutes to melt the cheese and toast the ingredients together.
Step 13: Remove from the oven and sprinkle with pepper and drizzle with balsamic vinegar glaze. Enjoy immediately or at room temperature.
Before You Begin!
If you make this recipe, please leave a review and star rating. This helps my business thrive and continue providing FREE recipes.
Recipe FAQ’s
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
If you’re out of pine nuts, try cashews, walnuts, or almonds in your pesto for a similar flavor and texture. For nut-free options, sunflower seeds or pumpkin seeds work well.
Yes, it’s recommended to pre-cook puff pastry before adding the filling to ensure it bakes evenly and stays crisp. Par-baking for 8–10 minutes prevents sogginess from moisture-heavy toppings like tomatoes and cheese, ensuring a flaky, golden texture.
Storage and Reheating Instructions
Refrigerate: Store leftover bites in an airtight container in the refrigerator for up to 2 days.
Freezer: I do not recommend freezing any leftovers as it can lead to a soggy texture and diminished flavor.
Reheating: Reheat them in the oven at 350°F for 5–7 minutes to restore crispness.
📖 Recipe Card
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Walking on Sunshine Recipes.
Caprese Puff Pastry Bites
Make these easy Caprese Puff Pastry Bites for your next gathering! Topped with pesto sauce, mozzarella, tomatoes, basil, and balsamic glaze.
Print
Pin
Rate
Save Recipe
Servings: 24 servings
Calories: 160kcal
Ingredients
Pesto Ingredients:
- ¼ cup walnuts
- 2 cloves garlic
- 2 cups fresh basil
- ¼ cup olive oil
- ¼ cup parmesan cheese
- ½ teaspoon lemon zest
- ½ teaspoon lemon juice
- 1 pinch salt
Tart Ingredients:
- 2 sheets puff pastry
- 1 cup grape tomatoes, halved
- 1 cup mozzarella cheese, cubed or shredded
- 1 pinch black pepper
- balsamic vinegar glaze
Toggle on to prevent your screen from going dark
Instructions
Pesto Instructions:
Over medium heat in a skillet, cook the walnuts and whole garlic cloves, unpeeled.
Shake the pan to ensure even toasting. After 1-2 minutes, remove the nuts.
Toast the garlic for an additional 1-2 minutes. Remove from the pan, peel the garlic, and allow to cool.
In a blender, add the basil, nuts, garlic, olive oil, lemon zest and juice, and blend together until you reach a texture that is decently smooth but still slightly chunky.
Dump the mixture into a small bowl and stir in the parmesan cheese and pinch of salt with a spoon.
Tarte Instructions:
Preheat the oven to 400°F.
Unroll the puff pastry sheets and cut into 24 circles using a glass cup. The size of the circles should be about 2.5 inches in diameter, so they will fit into the mini muffin tin. You will have some leftover puff pastry dough from cutting out the circles. You can discard these or find another use for them.
Prick the dough all over with a fork to help steam escape so the dough doesn’t become too puffy while baking.
Press the dough rounds into a mini muffin tin.
Bake in the oven for approximately 10 minutes. Remove from the oven and use a spoon to form a well in each puff pastry cup.
Fill each tart with about 1 teaspoon of the fresh pesto, 2 or so tomato halves, and a bit of mozzarella cheese.
Place back in the oven for about 5 minutes to melt the cheese and toast all the ingredients together.
Remove from the oven. Lightly pepper and drizzle with balsamic vinegar glaze. Enjoy immediately or at room temperature!
Notes
- These won’t keep very well since the puff pastry will get soggy after awhile. They are best enjoyed within a few hours! Definitely wait to drizzle the balsamic glaze until you are ready to eat.
- You can use a regular muffin tin if you don’t have a mini one, you will just need to cut the puff pastry dough into bigger circles and fill with more pesto, tomatoes, and cheese!
