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“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.”
24 bites

Ingredients Nutrition


  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.

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