Super Easy Appetizer - Tomato and Pesto Crostini

Recipe by amanda l b
READY IN: 20mins
SERVES: 6
YIELD: 16 pieced
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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