Description
Adorable mini sandwiches. Cute, and bacony.
Ingredients
- 2 Sheets Puff Pastry
- 3 Tablespoons Butter, Melted
- ½ teaspoons Coarse Kosher Salt
- 4 whole Balls Fresh Mozzarella, Bocconcini Size
- 6 whole Roma Tomatoes
- 2 Tablespoons Pesto Sauce
- 20 leaves Spinach
- 10 slices Bacon, Cooked And Cut In Half
Preparation
Preheat oven to 350ºF.
On a lightly floured surface, roll out 1 sheet of puff pastry to approximately 14 1/2 inches by 16 1/2 inches. Using a 3-inch biscuit cutter, cut out 20 circles. Repeat for the second puff pastry sheet.
Brush each puff pastry round with melted butter and sprinkle lightly with salt. Line a baking sheet with parchment paper and transfer the circles to the baking sheet(s), butter side up.
Bake for 16-19 minutes or until golden brown. Remove from oven and allow to cool.
While those are baking, prepare your ingredients. Cut each mozzarella ball into 5 slices, set side. Cut the off the stem end of the tomato, as well as the opposite pointed end of the tomato. Cut the remaining tomato into ¼ inch slices. You will need 20 slices.
Once the puff pastry has cooled, assemble sliders. Take one puff pastry round, spread with about ¼ teaspoon of pesto sauce. Top with a tomato slice, then a spinach leaf, then a mozzarella slice, then a slice of bacon and top the entire thing with another puff pastry round. Secure with a 3 1/2 inch skewer, if desired.
