basil bliss bites
beautifully blissful bites of pesto, tomato, cheese & flaky golden bits
& always made with love
The other day I invited over some new friends I made in class — we were just having a glass and a little appetizer. Of course, I wanted to go a bit more above and beyond, so I had to whip up a homemade app for us!
I took a peek at my pantry and fridge to see what I had on hand. With some leftover pine nuts, lovely olive oil, fresh cherry tomatoes, and a frozen puff pastry crust I’d been meaning to use, this little dish came to life: a puff pastry base with homemade pesto, topped with cherry tomatoes. A basil bliss bite, if you will.
a moment for the pesto
First things first: the pesto. Because why use store-bought (unless it’s Barilla — then, I’ll make an exception). My pesto was very much an eyeballed effort with no measurements in sight, but she still got the job done.
I am going to blame my food processor, which is basically broken and sounds like fireworks are going off in my kitchen. It didn’t get quite as creamy as I’d usually love, but honestly, the little bumps and lumps gave it some character. The flavor was there and that’s what really matters.
I tossed in the usual suspects: basil, pine nuts, parmesan, olive oil, salt, pepper, and (if I remembered) a garlic clove. If your pesto feels a little thick, just drizzle in more olive oil or a squeeze of lemon juice until it’s happy.
pesto is good for the soul & don’t let anyone tell you otherwise
assembling the bliss balls
After making the pesto, the rest practically puts itself together. If your puff pastry is frozen, just give it a little time to thaw. Then roll it out over parchment paper and cut it into 9–12 even squares, depending on how big you want them. I went with 12 for a cute, bite-sized feel. Give each square a little space to puff up and do its thing in the oven.
From there, I added about half a tablespoon to a full tablespoon of the pesto on each square, then topped them with sliced cherry tomatoes. You can totally stop there, or add in a bit of mozzarella or feta — whatever your heart is craving. You can leave them as flat squares or roll them up into little swirls like I did for a more playful look. Then into the oven they go!
my cutie little pesto babies in a blanket
(maybe that should be the name of these)
the full happy hour spread
Alongside the bites I served:
– Sliced tomatoes with flaky salt
– A bowl of burrata topped with the extra pesto
– Two baguettes
– Pineapple cheese (a new favorite!)
My Spanish friends brought over homemade tortilla de patata and some gorgeous oranges from her grandfather’s tree — the dream.
there is never such a thing as overdoing it
in my opinion
basil bliss bites
caution: you’ll just keep wanting more & more & more
pesto
– 3 bunches of fresh basil
– ¼–½ cup olive oil
– juice of ½ lemon (optional)
– ¼ cup pine nuts
– ⅓ cup grated parmesan
– 1 garlic clove (if you remember!)
– salt + pepper to taste
basil bliss bites
– puff pastry (thawed if frozen)
– your homemade pesto
– cherry tomatoes (sliced)
– optional toppings like feta or mozzarella
extras
– baking tray
– parchment paper
– food processor
instructions
make the pesto: combine basil, pine nuts, parmesan, olive oil, garlic, salt, and pepper in a food processor. blend until smooth. add more olive oil or lemon juice to reach desired texture.
prepare the pastry: let your puff pastry thaw if frozen. roll it out onto parchment paper and cut into 9–12 squares. separate the squares slightly on the tray to allow room for puffing.
assemble the bites: spoon about ½–1 tbsp of pesto onto each square. top with a cherry tomato slice. add cheese if desired.
bake: place in a preheated oven at 375°f (180°c) for 12–15 minutes, or until golden and puffed.
serve & enjoy: plate them up while warm and pair with a glass of wine, some burrata, or whatever makes you feel fancy.
I hope you enjoy this super simple recipe that will not only impress your guests, but also you; it’s truly shocking how simple and delicious it is!
Until next time, my sweet darlings.
xoxo,
avalon
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