Small food is for the commitment phobic.
Or maybe just for those of us that want to experience everything.
I don’t want to have to decide between a pull pork sandwich, bree grilled cheese and a burger. I want them all. Which is why I will always owe a debt of gratitude to Spain and the brilliance of Tapas.
Some people want to hunker down with a bowl of their favorite food and call it a day. I fancy myself more of a food gypsy. I want a bite of everything. I’m the girl at the Thanksgiving dessert table that takes a sliver of each piece of pie, brownie, and cake onto one plate because the idea of not knowing what each type of pie, plus the cherry brownie, plum tart and the pumpkin turtle cheesecake all taste like is unthinkable. While other people can just take a slice of apple pie and watch the game. Lucky bastards.
BLT Caprese Sliders With Puff Pastry Buns
2 sheets Puff Pastry
3 tbs butter, melted
1/2 tsp course Kosher salt
5-6 Roma Tomatoes
2 tbs Pesto Sauce
20 spinach leaves
4 balls Fresh Mozzarella, Bocconcini size
10 slices of bacon, cooked and cut in half
Preheat oven to 350.
On a lightly floured surface, roll out one sheet of puff pastry to approximately 14.5 inches by 16.5 inches. Using a 3 inch biscuit cutter, cut out 20 circles. Repeat for the second puff pastry sheet.
Brush each puff pastry round with melted butter and sprinkle lightly with salt. Line a baking sheet with parchment paper and transfer the circles to the baking sheet(s), butter side up.
Bake for 16-19 minutes or until golden brown. Remove from oven and allow to cool.
While those are baking, prepare your ingredients.
Cut each Mozzarella ball into 5 slices, set side.
Cut the off the stem end of the tomato, as well as the opposite, pointed end of the tomato. Cut the remaining tomato into ¼ inch slices. You will need 20 slices.
Once the puff pastry has cooled, assemble to sliders:
Take one puff pastry round, spread with about ¼ tsp of pesto sauce. Top with a tomato slice, then a spinach leave, then mozzarella slice, then slice of bacon and top the entire thing with another puff pastry round. Secure with a 3.5 inch skewer, if desired.