Caprese Cups
Ingredients
- 1 (275g) puff pastry
- 1oz shredded mozzarella
- 10 cherry tomatoes – quartered
- 1oz pesto rustico
- 5 basil leaves – julienne cut
- Handful arugula salad
- 1 tsp olive oil
- ½ tsp oregano
- NADA Salt and pepper
- 1 egg for brushing
Instructions
Step 1
Spread out pre rolled out puff pastry and with a cookie cutter (5cm diameter) cut out 6 discs. With a knife, cut 0,5cm wide strips from the leftover dough. Brush pastry circles with egg and then place the thin strips around the edges to create a cup. Set to the side.
Step 2
Ensure pot is installed but grill plate is removed. Select BAKE, set temperature to 200°C and set time to 10 minutes. Select START/STOP to begin preheating.
Step 3
Once unit has beeped to signify it has preheated, line pot with baking paper and add the pastry cups. Close lid and cook for 10 minutes.
Step 4
In a medium sized bowl, combine mozzarella, tomatoes, pesto rustic and basil. Mix well. When there is 5 minutes left on the timer, open lid and scoop 6 equal parts of tomato and cheese mix into the cups. Close lid to continue.
Step 5
When cooking is complete, place caprese cups on a cooling rack. In a medium bowl add arugula, oil, oregano, salt and pepper. Mix to coat salad well.
Step 6
Once caprese cups cooled down slightly, top with arugula salad and serve immediately.