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Mini tartlets filled with seasoned cream cheese, fresh mozzarella, tomato and topped with basil. These Mini Caprese Tartlets are the perfect end of summer appetizer or side dish!

Caprese Tartlets


  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 8 tartlets 1x

Description

Mini tartlets filled with seasoned cream cheese, fresh mozzarella, tomato and topped with basil. These Mini Caprese Tartlets are the perfect end of summer appetizer or side dish!


Scale

Ingredients

  • 8 slices white bread
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons cream cheese, softened
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • salt and pepper
  • 2 Roma tomatoes, thinly sliced
  • 4 ounces fresh mozzarella, thinly sliced
  • balsamic vinegar, for drizzling
  • 8 fresh basil leaves

Instructions

  1. Preheat the oven to 375Fº.
  2. Remove the crusts from the bread. Using a rolling pin, flatten each slice of bread. Brush both sides with olive oil and press into a muffin tin. (Tip: cut a small slit diagonally down one corner to make it easy to fit into the cup.) Set aside.
  3. In a small bowl, combine the cream cheese with the garlic powder, dried basil, salt and pepper. Mix together until smooth and creamy. Drop about a teaspoon into each cup. Bake the tartlets in the preheated oven until browned, about 12-13 minutes.
  4. Remove from the oven and place a slice of mozzarella in each cup. (I returned mine to the oven again for a minute or two to soften and melt the mozzarella slightly.) Top with a tomato.
  5. Drizzle with balsamic vinegar and a small drizzle of remaining olive oil and season with salt and pepper. Chiffonade the basil for garnish. Serve warm.

Recipe Notes:

recipe from $10 Dinners