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Fresh Tomato Basil Puffs

Servings: 4
Prep Time: 25 Min.
Cook Time: 25 Min.
Difficulty: Easy

This recipe is an exercise in beautiful simplicity. Perfectly ripe tomatoes are seasoned and gently tucked into puff pastry. Bake until golden brown for a lovely light appetizer.


  • 24 ea. Grape or cherry tomatoes, halved
  • 1 tsp. Olive oil
  • 1 tsp. Kosher salt or black lava salt
  • 1 clove Garlic, minced
  • 1 sheet Frozen puff pastry, thawed
  • 1 lg. Egg, beaten
  • ¼ cup Fresh basil leaves, thinly sliced



Pre-heat oven to 400 degrees.


In a medium bowl, combine tomatoes, olive oil, salt and garlic. Toss to coat.  Set aside


On a floured surface, roll puff pastry out into a 12” X 16” rectangle. Cut into 3” squares.


Using a pastry brush, brush each square with egg.


Spoon 4 tomato halves into the center of each puff pastry square.


Fold in two corners towards each other, lightly pressing together. Repeat with remaining puff pastry and tomatoes, transferring puffs to a NUCU Gold Coated Baking Sheet.


Bake for 20-25 minutes or until golden brown. Remove from oven and sprinkle with fresh basil shreds and sea salt. Serve.


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