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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.