Cherry Tomatoes, Bocconcini and Basil Puff Pizzas


These simple tasty creations will have your party guests asking for more.

Cherry tomatoes, bocconcini and basil puff pizzas


  • 12 (about 1 x 250g punnet) sampari or cherry truss tomatoes
  • Melted butter, to grease
  • 2 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
  • 180gBocconcini
  • 12 fresh basil leaves


          1. Line a baking tray with non-stick baking paper. Use scissors to cut the tomatoes from the truss, leaving tops intact. Place on the lined tray.
          2. In oven temperature at 180Β°C. Roast the tomatoes for 4 minutes or until the tomatoes soften slightly.
          3. Line a baking tray with non-stick backing paper and spray with cooking spray. Use a 7cm-diameter round pastry cutter to cut 12 discs from pastry. Line prepared tray with pastry discs.
          4. Slice up bocconcini. place slices over each pastry disc to cover the top.
          5. Place a basil leaf on top of the cheese. Top with the slightly roasted tomatoes
          6. Bake for 8-10 minutes and serve


              Ingredients for Cherry Tomatoes, Bocconcini and Basil Puff Pizzas

              Fresh Herbs Basil Bunch

              $2.00 ea

              Fresh Herbs Organic Dill Bunch

              $4.99 ea

              Harris Farm Cherry Bocconcini Cheese 180g

              $6.99 ea

              Lurpak Softest Slightly Salted 250g

              $5.50 ea

              Lurpak Spreadable Slightly Salted 250g

              $5.50 ea

              Tomato Sampari Cocktail Truss 250g

              $4.90 ea