Today we bring you another easy recipe you can make for any get-together. The recipe, taken from Directo al Paladar, is inspired by Italian cooking. Mozzarella, basil and tomato — a delicious combo that works not just in these little windmills but also in salads and, one of my favorites, on pizzas.
What do we need?
1 sheet of puff pastry
1 ball of mozzarella
2 ripe tomatoes
Basil
Olive oil
Oregano
How do we make it?
Roll out the puff pastry on a lightly floured surface.
Cut it into squares about 8-10 cm (3-4 inches) on each side.
Once you have the squares, make a cut along each diagonal, stopping before you reach the center, so you can fold the corners in toward the middle.
Slice the mozzarella into strips and place a basil leaf and a piece of cheese on each of the “blades” formed by the puff pastry.
Wash the tomatoes and slice them into strips too, then place them on two of the blades.
Preheat the oven to 180°C (355°F).
Sprinkle with a little oregano, drizzle with a bit of olive oil and put them in the oven.
Bake for 10 minutes or until golden brown.
When you take them out of the oven, place them on a rack so they stay crispy.
Tips:
This appetizer can be eaten warm or cold. If you decide to reheat it (in the oven or microwave) be careful not to let them get soft.
If you don’t like this “filling,” you can swap it for any other flavor — even sweet.
