Super Easy Appetizer - Tomato and Pesto Crostini

Total Time
Prep 10 mins
Cook 10 mins

These are fantastically tasty and so easy! They look and taste great! Excellent as an appetizer.

Ingredients Nutrition


  1. Defrost the puff pastry, and cut into 16 squares.
  2. Cook in moderate oven for 10 minutes so that the pastry is slightly golden and starting to puff.
  3. On each square, place a bocconini slice, followed by a cherry tomato (flat size down) and a small blob of pesto.
  4. Put back into oven and cook a further 10 minutes until the boconncini have started to melt.
  5. Serve immediately.
Most Helpful

Great recipe. It was soooo tasty and delicious. Thanks for posting.

gwynn February 09, 2013

Very easy to put together and made for a great little afternoon snack. The only thing I would suggest it that you press the bocconcini and tomatoe into the pastry a little before topping with the pesto as this will help prevent the tomotoe, cheese and pesto fall off during the second bake, noticed that the ones I had pushed in didn't slide of the pastry. Baked at 175C fan forced oven and the baking times were perfect. Thank you amanda 1 b, made for PAC.

I'mPat September 14, 2009