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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Ingredients
2. slices white bread
3. /4 cup extra-virgin olive oil
4. tablespoons cream cheese, softened
5. teaspoon garlic powder
6. teaspoon dried basil
7. Kosher salt and freshly ground black pepper
8. Roma tomatoes, thinly sliced
9. ounces fresh mozzarella (approximately 2-inch ball), thinly sliced
10. Balsamic vinegar, for drizzling, optional
11. fresh basil leaves, chiffonade
12. Special Equipment: Muffin tin
13. Directions
14. Preheat the oven to 375 degrees F.
15. Remove the crusts from the bread and using a large spoon or rolling pin, gently press the slices of bread down flat until they are thin and almost doughy. Brush both sides of the bread with olive oil. Press the slices in the muffin tin, to form tartlet shells. Set aside.
16. In a small bowl, using a fork to combine, mix together the cream cheese, garlic powder, dried basil, salt, and pepper until smooth and creamy. Drop about a teaspoon of the cream cheese into the bottom of each muffin tin. Bake the tartlets until golden and crusty, 12 to 13 minutes.
17. Meanwhile, liberally salt the tomato slices. Once the tartlet shells are golden, remove them from the oven and transfer to a cooling rack. Place a slice of mozzarella on top of the cream cheese, then layer on a tomato slice or two. Season with salt and freshly ground black pepper, to taste and a drizzle of olive oil and balsamic vinegar, if using. Garnish with basil chiffonade.
18. Read more at: /recipes/melissa-darabian/caprese-tartlets-recipe/index.html?oc=linkback
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