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Puff pastry wreath with tomato and mozzarella

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Ingredients for 4 servings:

  • 1 pack of puff pastry from the refrigerated section
  • 1 jar pesto (e.g. Genovese)
  • 1 ball of mozzarella
  • 2 tomatoes
  • 1 egg(s)
  • e.g. sesame

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Finger food

Spread the puff pastry out and spread with the pesto of your choice. Arrange the mozzarella, torn into small pieces, on top. Deseed and core the tomatoes, cut them into small pieces, and arrange them on the puff pastry. Roll up the puff pastry along the long side, score crosswise every 10 cm with a knife. Join the puff pastry roll into a wreath and brush with egg. Sprinkle with sesame seeds. Bake in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 45 minutes. The wreath can also be filled with feta, spinach, or bacon. A great finger food appetizer that’s always a hit.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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