Puff Pastry Nibbles (with Pesto)

Addictive puff pastry nibbles with tomato slices and pesto, these super easy-to-make party bites are a real crowd-pleaser. Only 4 ingredients needed!

Wonderfully aromatic puff pastry nibbles with pesto, tomatoes, and Parmesan, you will not be able to stop eating these. Just as amazing as these Homemade Cheese Crackers (Saratele) or these Romanian Covrigei.

I made these puff pastry bites for the first time two years ago for my birthday. Several friends and neighbors came and had the nibbles. Ever since I must have baked them at least 10 times to bring to other gatherings organized by people who had the puff pastry nibbles at my house for the first time.

Their size makes them perfect for snacking without needing a plate or having to sit down at the table. They are unusual enough to interest people but not exotic enough to be left aside by people unwilling to try anything they have never had before.

On top of that, their taste and texture are just wonderful. The flaky, buttery puff pastry is topped with extremely aromatic mint pesto, a slice of juicy, sweet tomato, and extra Parmesan or pecorino. You will love it!!!

Quick version

• Buy already rolled puff pastry, cut it into squares, and place it on baking trays lined with baking paper.
• Use the bought pesto of choice to smear on the pastry.
• Place a tomato slice on each puff pastry bite and sprinkle some hard cheese on top.
• Bake and serve.

Homemade pesto version

• The first few times I made these puff pastry nibbles, I used a normal basil pesto, and they were just wonderful.
• And then, last summer, I discovered this mint pesto. I was never a fan of mint (except in tea), and I was not sure I really wanted a pesto that tasted of mint.
• But the mint in my herb garden has been growing like mad during the last years (even now, at the end of October and after cutting it twice already this year, I still have a huge bush), so I thought I might try to use it in some other way as well.
• I can definitely say that this pesto totally changed my attitude towards mint.
• It is so good that we eat it not only the traditional way with pasta, but I even smear it on bread and use it as a flavoring agent for several other dishes, like soups, salad dressings, vegetable stews, polenta, bread, etc.
• The quantities I gave you for the pesto will make more than you need for the nibbles. Place the pesto into small jars, about 3 or 4, depending on size. Freeze the jars and defrost them as needed.
• You could use any kind of pesto you like. I often make these puff pastry bites with wild garlic pesto.

Tips

• Really, use any kind of pesto, you don't have to make your own.
• Plum tomatoes are very suitable for the recipe because they tend to have fewer seeds and juice than regular tomatoes. This way, there is no risk of the pastry becoming soggy.
• Cherry tomatoes are fine as well. In this case, you will have to place more than one slice on each nibble.
• You can make as many bites as you like; the indicated quantities are just a starting point.
• Buy as much pastry as you think you need: one small jar of pesto, some tomatoes, and a wedge of Parmesan. Use as much as needed.
• The nutrition is calculated considering that the pesto is store-bought.

Puff Pastry Nibbles (with Pesto)

Addictive puff pastry nibbles with tomato slices and pesto, these super easy to make party bites are a real crowd-pleaser. Only 4 ingredients needed!

4.80 from 5 votes

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Course: Party Nibbles

Cuisine: Italian

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Servings: 12

Calories: 182kcal

Author: Adina

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Ingredients 

USEU

• ▢ Homemade pesto OR store-bought for a quick version (Note 1)
• ▢ 2 oz fresh mint
• ▢ 2 tablespoons pistachios shelled
• ▢ 1 small red chili deseeded
• ▢ ⅔ cup olive oil
• ▢ 1 ½ cup Pecorino or Parmesan
• ▢ salt to taste
• ▢ enough olive oil to cover the pesto in each jar
• ▢ Puff pastry nibbles:
• ▢ 10 oz puff pastry (Note 2)
• ▢ about 4-5 tablespoons pesto more as needed
• ▢ 3 plum tomatoes more as needed (Note 3)
• ▢ ½ cup Parmesan more as needed

Instructions

Pesto:

• Make pesto: Place the mint leaves, pistachios, chili, olive oil, and cheese in a food processor and blend until you get the desired consistency. Mine is not entirely smooth but almost there. Salt to taste, transfer into small, clean jars, and pour enough olive oil into the jar to cover the pesto completely. Place the lid on and keep refrigerated or freeze. Once you open a jar, keep it refrigerated and use it within a week or so.

Nibbles:

• Preheat the convection oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
• Defrost the puff pastry according to the packet's instructions. Cut into approximately 4x4 cm/ 1.6 x 1.6 inches large pieces. Place the squares on 2 or 3 baking sheets lined with baking paper.
• Top: Smear each square with some pesto, leaving some space around the edges. Slice the tomatoes and place one slice on each puff pastry square. Sprinkle with a bit of salt and pepper and some grated Parmesan or pecorino.
• Bake for about 15 to 20 minutes or until the edges of the pastry are golden brown. Enjoy warm or completely cool.

Notes

1. The nutrition is calculated considering that the pesto is store-bought.
2. The standard German already rolled puff pastry from the refrigerator section of the supermarket. If using frozen pastry, defrost according to the packet's instructions.
3. Cherry tomatoes are fine as well. In this case, you will need more than three, and you can place two slices or two halves on each pesto bite.

Nutrition

Serving: 1nibble | Calories: 182kcal | Carbohydrates: 12g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 5mg | Sodium: 167mg | Fiber: 1g | Sugar: 1g

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