Ingredients
- 1 sheet puff pastry, thawed
- 2 large tomatoes, sliced thin
- 1 cup shredded Baladna Mozzarella
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper
- 1 egg for egg wash (optional)
- Fresh basil leaves for garnish
How it's made!
- Prepare pastry
- Preheat oven to 200 degrees Celsius. Line a baking tray with baking paper. Cut the puff pastry into 4 equal squares. Use a fork to prick the centers of each square, which prevents excessive puffing.
- Prepare tomato topping
- Pat the tomato slices dry with a paper towel. Removing excess moisture helps keep the pastry crisp. Season tomatoes with a small amount of salt and pepper.
- Assemble
- Place shredded Baladna Mozzarella in the center of each pastry square. Add 1 or 2 tomato slices on top. Drizzle a few drops of olive oil. Sprinkle oregano and dried basil evenly over each piece.
- Bake
- Brush pastry edges with egg wash for a glossy finish. Bake for 15 to 18 minutes or until pastry edges are golden and the cheese bubbles.
- Serve
- Let pastries cool slightly, then garnish with fresh basil leaves.
- Tips
- For extra flavor, add a thin layer of pesto under the cheese. Use Roma or cherry tomatoes for less moisture.
More Fresh Recipes
Cream Cheese Stuffed Pastries
Preheat the oven to 180°C and line a baking tray with parchment paper. In a bowl, mix Baladna Cream Cheese with sugar and vanilla extract until smooth.Cut the puff pastry into squares and place a spoonful of the cream cheese mixture in the center of each piece. Fold and seal the edges gently.Brush the tops with beaten egg and arrange on the prepared tray.Bake for 20 to 25 minutes or until golden and crisp. Allow to cool slightly, then dust with powdered sugar before serving.TipsMake sure the pastry edges are sealed well to prevent filling from leaking.Baladna Cream Cheese provides a smooth and rich filling with balanced sweetness.Serve warm for the best texture and flavor.
Frozen Yogurt Bars
Line a small tray with parchment paper. In a bowl, mix Baladna Greek Yoghurt with honey until smooth.Spread the yoghurt mixture evenly onto the prepared tray to about 1 cm thickness.Sprinkle mixed fresh berries, granola, and chopped nuts evenly over the top. Press gently to secure.Place in the freezer for at least 3 hours or until fully set.Remove from the freezer, cut into bars, and serve immediately.TipsBaladna Greek Yoghurt provides a creamy texture that holds well when frozen.Freeze on a flat surface to maintain even thickness.Store leftover bars in an airtight container in the freezer.