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5 from 1 vote

Tomato Pesto Tartlets

Servings: 48 tartlets

Ingredients

  • 2 refrigerated Pillsbury Piecrusts
  • 1 container Buitoni Pesto with Basil
  • 6 slices mozzarella cheese slices
  • 1 bunch fresh basil
  • 24 cherry tomatoes
  • kosher salt

Instructions

  • Unroll the piecrust. Using a 2-inch round cutter, cut out 24 circles from each crust.
  • Using the 1-inch round cutter, cut out circles from the mozzarella cheese slices. Cut the cherry tomatoes in half.
  • Place the circles into a mini muffin pan. Spoon in about a teaspoon of pesto. Add a slice of cheese, a piece of fresh basil and a tomato half. Sprinkle with a bit of kosher salt.
  • Bake in a 425-degree oven for 10 minutes.
  • Serve right away or chill and serve when ready.