STREAMING NOW: Simply Nigella

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I saw Sunny Anderson making these on the Food Network and just had to put these in my appetizer cookbook as I want to make these for Thanksgiving! for Special Equipment: You will need a 2 inch pastry cutter or 2 inch biscuit cutter to cut the rounds.”
READY IN:
1hr
SERVES:
24
YIELD:
24 bites
UNITS:
US

Ingredients Nutrition

Directions

  1. To Roast the Tomatoes:
  2. Preheat the oven to 350 degrees. Season the tomatoes with oregano, salt and pepper to taste. Drizzle with oil and arrange them on a cooling rack over a baking sheet. Roast until they are golden, 20 to 25 minutes.
  3. Raise the oven temp to 400 degrees when the tomatoes are roasted. Unfold 1 puff pasty sheet onto a clean cutting board. Prick the dough evenly, multiple times, with a fork. Using a 2 inch pastry cutter, cut out 12 circles and arrange them on a parchment lined baking sheet. Repeat with the second sheet of pastry. Prick the rounds another 3 times. Bake until they are nicely puffed and golden, about 8 minutes or so.
  4. To assemble:
  5. Cut the puffs in half horizantaly. Spoon a generous teaspoon of marinara sauce into the bottom of half of the puffs and sprinkle with parmesan. Put a roasted tomato on top of each followed by the basil and a sprinkling of the moxxarella. Top with the other puff pastry halves and arrange them on a baking sheet.
  6. Bake for another 5 minutes, giving the cheese time to melt. Transfer the bites to a serving platter and serve warm.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: