Super Easy Appetizer - Tomato And Pesto Crostini

1. 1

   Defrost the puff pastry, and cut into 16 squares.

2. 2

   Cook in moderate oven for 10 minutes so that the pastry is slightly golden and starting to puff.

3. 3

   On each square, place a bocconini slice, followed by a cherry tomato (flat size down) and a small blob of pesto.

4. 4

   Put back into oven and cook a further 10 minutes until the boconncini have started to melt.

5. 5

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.