Ingredients:

  • 1 sheet (17.3 oz / 490g) frozen puff pastry, thawed but cold
  • 1 large egg (50g)
  • 1 tsp (5ml) water
  • 1/3 cup (80ml) basil pesto
  • 4 oz (115g) mozzarella pearls
  • 1 cup (150g) cherry tomatoes, quartered
  • 1/4 cup (25g) grated Pecorino Romano cheese
  • 2 tbsp (30ml) balsamic glaze
  • 1 tbsp (4g) fresh basil leaves, chiffonade
  • 1/4 tsp (1.5g) flaky sea salt

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. On a lightly floured surface, gently roll out the cold puff pastry sheet to an even thickness.
  3. Using a pizza cutter or sharp knife, slice the pastry into 24 equal squares (approximately 2x2 inches each) and transfer them to the baking sheet.
  4. Spread approximately 1 tsp (5ml) of pesto in the center of each square, leaving a small border around the edges.
  5. Top each pesto dollop with one mozzarella pearl and one quartered cherry tomato piece.
  6. Sprinkle a pinch of Pecorino Romano over the top of each bite.
  7. Beat the egg with 1 tsp of water and lightly brush the exposed edges of the puff pastry with the egg wash.
  8. Bake for 12–15 minutes, or until the edges have puffed and turned deep golden brown.
  9. Remove from oven and cool for 5 minutes. Drizzle with balsamic glaze and sprinkle with fresh basil and sea salt before serving.