I first made these in October of 2010, when I participated in a Virtual Birthday Party for Ms. Dorie. And even after two years, they’re still the perfect, delectable little appetizer. For one, it’s an absolute cinch to put them together. There’s minimal baking time for the puff pastry, and after topping with pesto, sliced crisp tomatoes, soft mozzarella and fresh basil, they’re ready for presentation (with a little drizzle of olive oil and a sprinkle of salt, of course). Easy peasy!
If you’re interested in seeing how the other Doristas put their own spin on these, click over to the ‘Leave-Your-Link’ post! Next up? Warm Scallop Salad with Corn, Nectarines and Basil. Yum!
#97 – Tomato-Cheese Tartlets (pgs. 164-165)
Source: Around My French Table by Dorie Greenspan