Caprese Tartlets…


  • 8 slices white bread
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons cream cheese, softened
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • Kosher salt and freshly ground black pepper
  • 2 Roma tomatoes, thinly sliced
  • 4 ounces fresh mozzarella (approximately 2-inch ball), thinly sliced
  • Balsamic vinegar, for drizzling, optional
  • 8 fresh basil leaves, chiffonade
  • Special Equipment: Muffin tin

Preheat the oven to 375 degrees F.
Remove the crusts from the bread and using a large spoon or rolling pin, gently press the slices of bread down flat until they are thin and almost doughy. Brush both sides of the bread with olive oil. Press the slices in the muffin tin, to form tartlet shells. Set aside.
In a small bowl, using a fork to combine, mix together the cream cheese, garlic powder, dried basil, salt, and pepper until smooth and creamy. Drop about a teaspoon of the cream cheese into the bottom of each muffin tin. Bake the tartlets until golden and crusty, 12 to 13 minutes.
Meanwhile, liberally salt the tomato slices. Once the tartlet shells are golden, remove them from the oven and transfer to a cooling rack. Place a slice of mozzarella on top of the cream cheese, then layer on a tomato slice or two. Season with salt and freshly ground black pepper, to taste and a drizzle of olive oil and balsamic vinegar, if using. Garnish with basil chiffonad.

Linda and I liked these very much and as crazy as the white bread sounds- it makes a great shell-try it!

    One Comment

    1. Erin said:

      MMmm, sounds yummy! These are similar to the “egg yummies” Beth gets in NH. We made our own from a recipe that came from Martha’s Food Magazine and they’re done the same way, but using the big muffin tine (the ones that only hold six). Butter the muffin cups, flatten the bread and push them in, lightly cook bacon (or go the veggie route, like I do) and place it in, and then crack an egg into the middle. Bake at 350 for about 20 minutes and you get the best breakfast treat! We’re going to try them with croissant dough and Beth wants to try pie dough. Thanks for another twist!!!

      Here’s the link to the ones we make:

      October 19, 2010

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