Mini tartlets filled with seasoned cream cheese, fresh mozzarella, tomato and topped with basil. These Mini Caprese Tartlets are the perfect end of summer appetizer or side dish!
Course Side Dish
Cuisine Italian
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 8tarts
Calories
Author Deborah Harroun
Ingredients
8sliceswhite bread
¼cupextra-virgin olive oil
3tablespoonscream cheesesoftened
1teaspoongarlic powder
1teaspoondried basil
salt and pepper
2Roma tomatoesthinly sliced
4ouncesfresh mozzarellathinly sliced
balsamic vinegarfor drizzling
8fresh basil leaves
Instructions
Preheat the oven to 375Fº.
Remove the crusts from the bread. Using a rolling pin, flatten each slice of bread. Brush both sides with olive oil and press into a muffin tin. (Tip: cut a small slit diagonally down one corner to make it easy to fit into the cup.) Set aside.
In a small bowl, combine the cream cheese with the garlic powder, dried basil, salt and pepper. Mix together until smooth and creamy. Drop about a teaspoon into each cup. Bake the tartlets in the preheated oven until browned, about 12-13 minutes.
Remove from the oven and place a slice of mozzarella in each cup. (I returned mine to the oven again for a minute or two to soften and melt the mozzarella slightly.) Top with a tomato.
Drizzle with balsamic vinegar and a small drizzle of remaining olive oil and season with salt and pepper. Chiffonade the basil for garnish. Serve warm.