Prep 15 mins
Cook 45 mins
I saw Sunny Anderson making these on the Food Network and just had to put these in my appetizer cookbook as I want to make these for Thanksgiving! for Special Equipment: You will need a 2 inch pastry cutter or 2 inch biscuit cutter to cut the rounds.
- 6 small about 1 1/4 pounds roma tomatoes, sliced 1/4 inch thick
- 2 teaspoons dried oregano
- kosher salt and freshly ground black pepper
- extra-virgin olive oil
- 2 sheets puff pastry, thawed
- 1 cup jarred marinara sauce
- 1⁄4 cup grated parmesan cheese
- 5 fresh basil leaves, chiffonaded (cut in small slivers)
- 1⁄2 cup mozzarella cheese, shredded
- To Roast the Tomatoes:.
- Preheat the oven to 350 degrees. Season the tomatoes with oregano, salt and pepper to taste. Drizzle with oil and arrange them on a cooling rack over a baking sheet. Roast until they are golden, 20 to 25 minutes.
- Raise the oven temp to 400 degrees when the tomatoes are roasted. Unfold 1 puff pasty sheet onto a clean cutting board. Prick the dough evenly, multiple times, with a fork. Using a 2 inch pastry cutter, cut out 12 circles and arrange them on a parchment lined baking sheet. Repeat with the second sheet of pastry. Prick the rounds another 3 times. Bake until they are nicely puffed and golden, about 8 minutes or so.
- To assemble:.
- Cut the puffs in half horizantaly. Spoon a generous teaspoon of marinara sauce into the bottom of half of the puffs and sprinkle with parmesan. Put a roasted tomato on top of each followed by the basil and a sprinkling of the moxxarella. Top with the other puff pastry halves and arrange them on a baking sheet.
- Bake for another 5 minutes, giving the cheese time to melt. Transfer the bites to a serving platter and serve warm.