Grilled Thai Coconut Chicken Skewers Recipe

If you crave the flavors of summer packed into crisp, buttery little bites, these Cheesy Caprese Pesto Tarts are going to steal your heart (and your taste buds). Imagine fresh basil pesto, juicy grape tomatoes, and gooey pockets of mozzarella, all bundled in golden puff pastry—you can whip them up in 20 minutes flat!

Ingredients You’ll Need

The magic of Cheesy Caprese Pesto Tarts is found in the harmony of a few standout ingredients. Each one plays an essential role in building layers of flavor, texture, and visual appeal that come together in every delicious bite.

• Fisher Walnuts: Toasted walnuts bring a subtle, earthy crunch and creamy richness to the homemade pesto—be sure to use fresh nuts for the best taste.
• Fresh Basil (packed): Nothing beats the sweet, peppery pop of fresh basil, which creates the signature pesto aroma and color.
• Garlic: Three whole cloves add a gentle heat and depth, especially when toasted to mellow their bite.
• Extra Virgin Olive Oil: Brings lush mouthfeel to the pesto and carries the basil flavor throughout the dish.
• Lemon Zest & Juice: A splash of citrus brightens up the pesto, keeping it fresh and vibrant.
• Parmesan Cheese: Adds salty, nutty notes and that irresistible umami—save a little to sprinkle for a finishing touch.
• Salt (to taste): Just a pinch brings out the freshness of the other pesto ingredients.
• Puff Pastry (2 sheets): The flaky, golden foundation for the tarts—store-bought sheets make this recipe blissfully easy.
• Grape Tomatoes: These gems roast up juicy and slightly sweet, perfect for nestling in each tart.
• Mozzarella Cheese (cubed): Melts to bubbly, stretchy perfection—choose fresh mozzarella for gooey goodness.
• Black Pepper (fresh cracked): A little sprinkle at the end wakes up all the flavors.
• Balsamic Vinegar Glaze: A dramatic drizzle brings tangy sweetness and a gorgeous finish.

Variations

If you love getting creative in the kitchen, Cheesy Caprese Pesto Tarts are your playground! It’s ridiculously simple to personalize them, whether you’re catering to food preferences, allergies, or just whatever you have on hand.

• Nut-Free Pesto: Swap walnuts for sunflower or pumpkin seeds for a similar crunch—perfect for nut allergies!
• Make it Vegan: Use dairy-free mozzarella and skip the parmesan, or try nutritional yeast in the pesto for that cheesy flavor.
• Herby Twists: Mix parsley, arugula, or even cilantro into your pesto to play with different shades of green.
• Mini Tartlets or Large Rounds: Use smaller muffin tins for bite-sized hors d’oeuvres or cut the pastry larger for lunch-size tarts.

How to Make Cheesy Caprese Pesto Tarts

Step 1: Toast the Walnuts and Garlic

Start by heating a skillet over medium and tossing in your walnuts and whole garlic cloves. Toast until golden and fragrant, shaking the pan now and then. Browning the nuts intensifies their flavor, and mellowing the garlic makes your pesto gorgeously aromatic (and easy on the tummy). Set these aside to cool—you don’t want to blitz hot walnuts!

Step 2: Make the Basil Walnut Pesto

Once the garlic is cool and skin slipped off, add it with the walnuts, packed fresh basil, olive oil, lemon zest, and lemon juice to a blender or food processor. Pulse until just blended—leave a touch of texture for authenticity! Scrape the pesto into a bowl, stir in the parmesan, and season with salt to taste. Your kitchen will smell like an Italian garden at this point.

Step 3: Prepare the Puff Pastry Cups

Dust your counter with a little flour and roll out the puff pastry sheets. With a biscuit cutter or drinking glass, cut circles large enough to gently press into a mini muffin tin (poke a few holes with a fork to prevent puff overload!). Bake the cups at 400°F for about 10 minutes, until they’re just starting to turn golden around the edges.

Step 4: Fill and Bake Again

Remove the partially baked cups and carefully press down the puffed centers to make wells—your fingers work just fine (just don’t burn yourself, trust me!). Spoon in about a teaspoon of that vibrant pesto, add half a grape tomato, and sprinkle in some mozzarella. Then, pop everything back in the oven for about 5 minutes, just until the cheese is gooey and the edges are beautifully golden.

Step 5: Add Finishing Touches

Pull your tarts from the oven and shower with a pinch of fresh cracked black pepper. Drizzle with balsamic glaze for a sweet-tangy finish and an irresistibly glossy look. Serve immediately while the cheese pulls are hot, or at room temp for picnics and potlucks.

How to Serve Cheesy Caprese Pesto Tarts

Garnishes

Right before serving, scatter some extra fresh basil ribbons across the tarts or sprinkle a bit more grated parmesan for extra flair. A light grind of black pepper or a final swirl of balsamic glaze adds not only color but lively flavor accents that really make these Cheesy Caprese Pesto Tarts pop on the plate.

Side Dishes

These tarts are utterly versatile: serve them as an appetizer for Italian-inspired dinners, alongside a peppery arugula salad, or paired with a steamy bowl of tomato soup for lunch. For brunch, they’re a knockout with a plate of fresh fruit or a simple dressed greens salad.

Creative Ways to Present

Create a stunning tart platter by arranging Cheesy Caprese Pesto Tarts on a rustic wooden board, scattered with extra basil leaves and small mozzarella balls. Or nestle each tartle on mini plates with a tiny dollop of pesto on the side for a fancy touch—guaranteed to spark conversation and smiles at any gathering.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any leftovers, store Cheesy Caprese Pesto Tarts in an airtight container in the fridge. They’ll stay tasty and crisp for up to two days—just let them cool completely before sealing them up to avoid sogginess.

Freezing

These tarts freeze surprisingly well! Once baked and cooled, arrange them in a single layer on a tray until frozen solid, then transfer to a freezer-safe bag. Pop them out as needed; they’ll keep beautifully for up to a month without losing flavor or texture.

Reheating

To maintain their flaky crunch, reheat the tarts in a 350°F oven for 7–9 minutes straight from the fridge or a few minutes more if frozen. Avoid the microwave—puff pastry and microwaves are not friends—so you’ll keep them golden and irresistible.

FAQs

Final Thoughts

I hope these Cheesy Caprese Pesto Tarts bring a little burst of joy to your table—just as they do to mine! They’re simple, speedy, and loaded with all the flavors that make everyone smile. Can’t wait for you to try them and make them a staple at your gatherings or weeknight treats!

Print