| Level: | Easy |
| Total: | 23 min |
| Prep: | 10 min |
| Cook: | 13 min |
| Yield: | 4 servings (2 tartlets per serving) |
Ingredients
- 8 slices white bread
- 1/4 cup extra-virgin olive oil
- 3 tablespoons cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- Kosher salt and freshly ground black pepper
- 2 Roma tomatoes, thinly sliced
- 4 ounces fresh mozzarella (approximately 2-inch ball), thinly sliced
- Balsamic vinegar, for drizzling, optional
- 8 fresh basil leaves, chiffonade
- Special Equipment: Muffin tin
Instructions
- Preheat the oven to 375 degrees F.
- Remove the crusts from the bread and using a large spoon or rolling pin, gently press the slices of bread down flat until they are thin and almost doughy. Brush both sides of the bread with olive oil. Press the slices in the muffin tin, to form tartlet shells. Set aside.
- In a small bowl, using a fork to combine, mix together the cream cheese, garlic powder, dried basil, salt, and pepper until smooth and creamy. Drop about a teaspoon of the cream cheese into the bottom of each muffin tin. Bake the tartlets until golden and crusty, 12 to 13 minutes.
- Meanwhile, liberally salt the tomato slices. Once the tartlet shells are golden, remove them from the oven and transfer to a cooling rack. Place a slice of mozzarella on top of the cream cheese, then layer on a tomato slice or two. Season with salt and freshly ground black pepper, to taste and a drizzle of olive oil and balsamic vinegar, if using. Garnish with basil chiffonade.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 411 |
| Total Fat | 26 g |
| Saturated Fat | 8 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 14 g |
| Cholesterol | 33 mg |
| Sodium | 449 mg |
Reviews
I’m been making these since the book came out! I’d rate it higher if I could.
When I was in Italy we were all bringing a dish to a dinner our host threw. We made these using slices of the Italian equivalent of French bread. Toasted the bread partially first, then added the garlic/cream cheese mixture and finished them off exactly as Melissa does. They were the hit of the party.. IN ITALY.
I made these for a party when my daughter returned from Afghanistan. These were the first thing to disappear! They are DELICIOUS! I’ve been making them ever since. Easy peasy and perfect appetizers. Everyone loves them! Thank you Melissa.
These Caprese Tartlets were so delicious and a homerun hit, Melissa! I came upon your recipe for these a few days ago while looking through your top recipes section. I watched your video and thought these look simple but packed a lot of flavor. I made them for the first time last night . My husband took one bite and his eyes doubled in size and said, “Wow!” He said I knocked it out of the park with these. I love the flavor of the cream cheese with the garlic and dried basil. I did use whole wheat bread instead of white bread. I will try that next time. Thank you Melissa for posting this recipe.
It seems like a good idea but, the cream cheese just stayed in the same shape Iput it in. It did not go with the rest of ingrdients. Followed recipe exactly. I just didn’t get why cream cheese was there. It didn’t blend in with anything and the garlic was way out of place, wrong flavor with everything else.
I tried, but Melissa’s recipes never seem to work out!?!?!?
I tried, but Melissa’s recipes never seem to work out!?!?!?
I finally got around to making these, and have now make them three time. Each time the tartlets received rave reviews. Another simple and easy-to-follow recipe from Melissa. My husband and I also enjoyed the Disney Cruise episode and loved getting to see and get to know our favorite chefs and their families. Melissa, your husband and daughters are very enjoyable.
I love these so did my family. I was out of dried basil so i used dried italian seasoning but did garnish with fresh basil from the garden it was delicious!
These were easy and so tasty. My husband and I just loved them. would definitely make as an appetizer at an impromptu get-together. Thanks, Melissa!
Absolutely fab! I too used the mini-muffin pans so cut each bread slice into 4ths and it worked great. I used my tartlets with smoked salmon and cream cheese for apps!
Only question…does anyone know how long you can keep the tartlets after you bake them (before you fill them)? I would LOVE to pre-make them for a party.
Only question…does anyone know how long you can keep the tartlets after you bake them (before you fill them)? I would LOVE to pre-make them for a party.
Excellent little tartlets and look impressive too! I love Caprese salads so I knew I would like these but would others at the party of picky eaters? Indeed they did, as they were devoured and the first thing on the table that was gone. I did everything as directed in the recipe except I used a balsamic demi glaze on the top (just a few drops) and made them smaller to fit in a mini muffin pan rather than a regular sized muffin. A great party appetizer!
Clever and surprising easy and delicious. Fun to make too.