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Simple Yet Elegant Wedding Food – Pesto Wedding Tarts!

wedding pesto tarts

Welcome back to WEDDING WEEK – Day Three! Thank you for joining us! We’re so glad you decided to attend. Not counting today, there are only TWO MORE DAYS until my daughter Britta and her fiance Neil tie the knot! I can’t believe it’s almost here. So much planning, preparation and attention to detail will soon be but fond memories.  :-)

But before it’s over we will be eating some GOOD FOOD! We are doing an “elegant barbecue” type menu and my nephew Cameron (BamBams BBQ) is catering. For dessert there will be CUPCAKES galore (including vegan and gluten-free varieties!)

Am I making you hungry? lol.  Because I’m making MYSELF very hungry! And I’m just getting started!  Wait until you see what our guest blogger Carrian of Sweet Basil is cooking up! Pesto Wedding Tarts! I am going to go pick some basil from our garden right now!

Take it away Carrian…………     I am going to share a little secret with you, you can make or request from a caterer one simple appetizer that will make your wedding or shower the most delicious event of the year, pesto wedding cups. I know it seems too good to be true, but I’m positive you’ll end up agreeing. I’m kind of obsessed with fresh flavors, and especially mozzarella and pesto. Kind of like our favorite 15 minute pesto pasta, pesto grilled cheese, and one of our all time favorites, roasted tomato basil soup with mini grilled mozzarella cheese sandwich croutons. Oh, and I guess I should introduce myself as I generally get so excited about delicious things that I forget the rest.

wedding pesto tarts

I’m Carrian and I write the site, Sweet Basil, a website devoted to all recipes that are delicious and bring the family back into the kitchen. We talk about how to make the yummiest foods, and have happy, healthy relationships and balanced lives. Am I the only one out there trying to be the wife and mother I always wanted to be, or in fact, thought I would be?

Anyway, we have two darling girls and we are all about the good things in life, food, family, fun, travel, etc. We love our readers and in our kitchen, everyone is family. That’s the best part about blogs! We get to meet all of you and build friendships across the world.  You can follow along and join our family on facebook, twitter, instagram, and pinterest.

Anyway, back to the important stuff. Here’s what I love about this simple appetizer. First, you can make everything from scratch or use all store bought products and either way it turns out incredible. For example, we grow basil so making fresh pesto is easy, however we also love the Kirkland Pesto that you find at Costco. It’s so fresh and delicious, plus you can freeze it! Same with pie dough, you can totally make your own, but no one is going to hate you if you buy store bought. In fact, they wont even know!

wedding pesto tarts

Alright, here’s the last thing I love about this recipe, everyone from a total klutz in the kitchen to a hired chef or caterer can make these. If it’s someone that struggles in the kitchen but they still want fancy finger foods at your party just point them in this direction. And a chef or caterer could easily whip up these babies, wrap well and haul them to your location for baking.

So, first thing you’ll want to use a flower shaped cookie cutter and cut out your little tarts. Then fold the petals up and press together, slightly overlapping until you’ve created a cup shape. The flower shape not only makes it easier to make, but it ends up a fancier tart too!

wedding pesto tarts

Next, add a little (like a teaspoon) pesto into each cup, drop in a few cherry tomatoes, and little pieces of fresh mozzarella. Place everything in a greased muffin tin and bake for 10-12 minutes. And you’re done! Seriously, that’s it. So easy, yet so cute right?! Ok, and let’s be honest I don’t just make these for parties and weddings. I seriously love them for dinner. No joke. Don’t knock it ’til you try it. ;)

Alright, I pretty much adore this site and all of the amazing posts (have you had her amazing honey butter and english muffin bread? MERCY!) and I’m so grateful you all let me crash the party. Stay in touch!

wedding pesto tarts

Pesto Wedding Tarts

Ingredients

  • 1 Pie Crust
  • 1/2 Cup Pesto
  • 1 Cup Cherry Tomatoes
  • Fresh Mozzarella, torn in pieces
  • Fresh basil for garnish

Directions

Heat the oven to 400 degrees.

Spray a muffin tin with nonstick cooking spray.

Roll the pie dough out on a lightly floured surface. Using a flower shaped cookie cutter, cut out flowers until all of the dough has been used.

Fold up one petal at a time, slightly overlapping the next petal and pinching them together. Continue to work your way all around the flower until you’ve created a cup. Fill each cup with 1 teaspoon of pesto, or depending on the size of your flower, enough to cover the bottom of the tart. Top with a few cherry tomatoes and mozzarella (if you want the pesto to show a little you’ll need to drizzle a little on top of the tart right before baking too) and pace each tart in the muffin holes.

Bake for 10-12 minutes and remove from the oven to cool for 2-3 minutes before serving. Sprinkle with basil and serve.

Ahhh Carrian, you’re no wedding crasher! :-)  You are welcome here anytime!  Thank you so much for sharing that simple and elegant tart!  I am definitely going to make those for dinner sometime. I just made my first gluten-free pie crust recently, so I’m all set!  Thank you again!

wedding pesto tarts

PESTO WEDDING TARTS

Jill Nystul
Welcome back to WEDDING WEEK – Day Three! Thank you for joining us! We’re so glad you decided to attend. Not counting today, there are only TWO MORE DAYS until my daughter Britta and her fiance Neil tie the knot! I can’t believe it’s almost here. So much planning, preparation and attention to detail will soon be but fond memories. :-)
Prep Time 20 minutes
Cook Time 15 minutes
Cool 5 minutes
Total Time 35 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 15
Calories 105 kcal

Ingredients
  

  • 1 Pie Crust
  • 1/2 Cup Pesto
  • 1 Cup Cherry Tomatoes
  • 100 grams Mozzarella torn in pieces
  • 20 grams Fresh basil

Instructions
 

  • Heat the oven to 400 degrees.
  • Spray a muffin tin with nonstick cooking spray.
  • Roll the pie dough out on a lightly floured surface. Using a flower-shaped cookie cutter, cut out flowers until all of the dough has been used.
  • Fold up one petal at a time, slightly overlapping the next petal and pinching them together. 
  • Continue to work your way all around the flower until you’ve created a cup. 
  • Fill each cup with 1 teaspoon of pesto, or depending on the size of your flower, enough to cover the bottom of the tart. 
  • Top with a few cherry tomatoes and mozzarella (if you want the pesto to show a little you’ll need to drizzle a little on top of the tart right before baking too) and pace each tart in the muffin holes.
  • Bake for 10-12 minutes and remove from the oven to cool for 2-3 minutes before serving. Sprinkle with basil and serve.

Nutrition

Calories: 105kcalCarbohydrates: 6gProtein: 2gFat: 7gSaturated Fat: 2gCholesterol: 5mgSodium: 166mgPotassium: 41mgVitamin A: 330IUVitamin C: 2.5mgCalcium: 53mgIron: 0.5mg


Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.
I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Food & Recipes

    • When I freeze peaches, I peel them (drop them in boiling water for about 15 seconds, then remove using a slotted spoon and drop them in ice water – the peel will then *almost* remove itself), slice them, and either spritz them with a little lemon juice, or sprinkle them with Fruit Fresh http://www.freshpreserving.com/products/fruit-fresh.aspx to keep them from turning brown. I find no difference in the end product, whether using the lemon juice or Fruit Fresh. Then pack them into zip top freezer bags and lay flat in the freezer to freeze (laying them flat makes them stack better once frozen).

    • When freezing peaches, I learned from my mother to mix orange juice with them. They don’t turn brown and they taste fresh even after being frozen for a year.

  • I love this idea for all kinds of things! What size cookie cutter did you use? Also what brand? I think it would have to be a cutter with sharp crisp edges. Just think of the different kinds of tarts you could make!! So pretty!

    Marie

  • Good morning, Jillee! I know exactly how you’re feeling this week. Our daughter was married just a few months ago and I thought this was the best week of the whole celebration. Everything except the last bits are done. Allllll the decisions are made and now the responsibilities are a matter of grabbing hold of various strands, squeezing into your spanks and showing up on time. I’m excited for you, your daughter and the whole family! Try to relax (HA!!) and HAVE A BLAST!!!

    Carrian, it’s lovely to meet you. What a deliciously simple looking tart. I can tell this is going to become a favorite at our house. I’m on my way over to your blog right now.

    Jillee, you remain one of my favorites! xoxo

    • LOL! So completely accurate! Just all the last minute details to worry about and squeezing into my spanx!! hahahaha! You DO know exactly how I’m feeling! ;-) Thank you!

  • The pesto cups look delicious and so easy to make. However, I may hesitate to serve them as they do not seem to be “bite size”. A little messy to eat while holding your champagne glass? Also, you may want to have a hand mirror next to them so you can check for the basil in your teeth!

  • This simple, wonderful recipe could be a base recipe with SO many possibilities!! Jane, use a smaller cookie cutter and a mini muffin tin, with only 1 tomatoe and you’ve got a bit sized tart. I think for more casual, family get togethers I might add a slice of pepperoni, some onion and garlic to make pizza bites. Sure to be a hit with the kids. Can’t wait to give this and your website a try.

  • I would love to make these for the birthday party at my house this weekend but was wondering if I could prepare ahead and keep them in the refrigerator and just pop them in the oven before I want to serve them…Would the pesto make it soggy?

  • These sound absolutely amazing! I love the mini-muffin tin idea, and I happen to have a bunch of those little silicone mini’s… will use those for sure!

    Also, can’t help but wonder if wonton wrappers would work here, too. And I only have roma tomatoes at the moment, so I’ll seed and dice those, mix with pesto in a bowl and scoop into the cups.

    Aw, heck – I’ve got everything on hand – gonna go make ’em now!

    Thank you for this recipe!!

    • Okay – so I made these with the wontons in the mini-pan… 3 full-sized roma’s and about 1/2 cup of pesto took up all 24 holes.

      I had to take them out part-way and towel off the oil… left them out of the pan but put them on a mesh tray to finish. Moved them to a paper towel when they came out of the oven.

      Other than the amount of oil present, these things are amazing!!! But next time, and most definitely yes – there will be a next time, I’ll hold off spraying the pan, and maybe look for a reduced-fat mozzarella. I didn’t use enough foresight to consider the oil in the pesto, but its a healthy oil, so all is well.

      Wow – these are the bomb! You cannot eat just one…or two! Go ahead and try…

  • Well I had to come back and let everyone know how yummy these turned out. They were all eaten fast and I have been asked to make them and bring as appetizers for Thanksgiving. I used a flower cookie cutter I had that came in a set of Wilton cutters but mine made ones sized for a mini muffin pan and therefore only used one grape tomato when assembled. This made 24 mini muffin sized treats from 2 sheets of ready made pie crust that come in 1 tube. I did indeed use the Costco pesto which was very tasty. My MIL informed me that you can even buy frozen pie crust already shaped as flower cups. I might try that kind if I feel even lazier the next time I make them. Thanks for the post!

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