Friday, October 14, 2011

Pizzettine Appetizer (Pizzettine Aperitivo)

 Pizzettine is one of my favourite appetizers. They have a big success wherever I propose them. A real pizza taste, a tender heart of mozzarella and tomato, a crusty pastry around....delicious, best if served warmish. You can also add a small piece of anchovy or anything else you like, you can even make a "Pizzettina Bianca" (without tomato) for example using spinach, gorgonzola cheese and walnuts (See an exemple at the bottom of this post). Pizzette are so quick and easy to make so why don't delight your guests with Pizzettine for this weekend aperitif ? 

Makes 20 pizzettine

Igredients:1 roll of fresh Puff Pastry (you can easily find it in grocery stores)
Half Cup of tomato puree
1 Medium Mozzarella 
2 Tbs Extra virgin olive oil
1 Tbs origan
Salt to taste

First of all cut the mozzarella in small cubes and let drain in a small colander. Add1 Tbs Oil and a good pinch of salt  in the tomato puree. Pre-heat the oven 180°C (360°F°)

With a small glass cut 20 rounds out of the puff pastry.

Place them on a baking tray with baking paper. With a teaspoon place a small quantity of tomato sauce in the middle of each. Place them in the preheated oven for 5 minutes.

After 5 minutes, or as soon as the start to grow, take them out. Very quickly add 1 mozzarella cube on each Pizzetta. Put back in the oven, untill the mozzarella starts to melt.

Take out again, sprinkle Origan on the top and pour few drops of olive oil on each pizzetta. Put back in the oven till they get golden.

After few minutes your Pizzettine will be ready! In case you want to make different kind of Pizzettine, here is a suggestion: same procedure but using spinach, gorgonzola cheese and topping with walnuts.

And now... Buon appetito!

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