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.
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!
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!
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!
Pesto Wedding Tarts
- 1 Pie Crust
- 1/2 Cup Pesto
- 1 Cup Cherry Tomatoes
- Fresh Mozzarella, torn in pieces
- Fresh basil for garnish
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!
PESTO WEDDING TARTS
- 1 Pie Crust
- 1/2 Cup Pesto
- 1 Cup Cherry Tomatoes
- 100 grams Mozzarella torn in pieces
- 20 grams Fresh basil
- 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.