PUFF PASTRY APPETIZER WITH ANCHOVIES AND BURRATA
An easy and quick recipe to make, super tasty and also beautiful to look at, perfect for an aperitif or a buffet.
The base of this Appetizer with Anchovies in Oil and Mozzarella Burrata is made with ready-made puff pastry, which can be found in all supermarkets and has always saved last-minute invitations.
If you don’t like puff pastry, you can replace it with shortcrust pastry, crazy dough, or even pizza dough, the result will still be delicious!
After baking the bases, just fill them with Burrata or Stracciatella di Mozzarella, fillets of Anchovies in Oil (those from the Cantabrian are the best), add a few cherry tomatoes, previously seasoned, toasted pine nuts, and in less than 30 minutes and with few ingredients, you’ll have a delicious appetizer that will disappear quickly.
To make the preparation even more delicious, enrich it with a few drops of Genoese Basil Pesto, you’ll find the recipe to do it properly HERE.
This recipe involves baking the puff pastry bases solo (without the filling inside), but if you prefer, you can also bake them after adding the Mozzarella and add the other ingredients cold, and you’ll create another tasty version of these puff pastry appetizers with Anchovies, Burrata, and Tomatoes.
If you try it, remember to leave me a comment if you liked this recipe.
For other delicious appetizers that are easy to make, also check out
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Hours
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 270.08 (Kcal)
- Carbohydrates 11.38 (g) of which sugars 1.54 (g)
- Proteins 10.91 (g)
- Fat 20.05 (g) of which saturated 2.12 (g)of which unsaturated 9.41 (g)
- Fibers 0.59 (g)
- Sodium 811.22 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 roll puff pastry (rectangular)
- 1 egg yolk (to brush the pastry)
- 8 fillets anchovies in oil
- 5 oz stracciatella (or Burrata)
- 2 cherry tomatoes
- 1.8 oz Genoese basil pesto
- A few pine nuts (toasted)
Tools
- Pastry cutter
- Baking pan
Steps
First, wash the tomatoes, cut them into thin slices, and place them in a bowl. Season with extra virgin olive oil, salt, possibly oregano or fresh basil, mix and let soak. Take the Burrata or Stracciatella di Mozzarella out of the fridge and soften it with a fork. Drain the anchovies from the preserving oil. Lightly toast the pine nuts in a non-stick pan.
Unroll the rectangular puff pastry on a work surface and use a pastry cutter (or a glass) to make 8 circles approximately 1.5 inches in diameter. Prick the surface with a fork. Place the circles on silicone muffin molds turned upside down (alternatively, you can use a muffin tray). Once cooked and turned over, they will have the right “indentation” to hold the filling. Brush the surface with egg yolk. Bake in the oven at 356 degrees Fahrenheit for about 15-18 minutes. Remove and let cool before turning.
As soon as the puff pastry bases have cooled, fill them with a generous spoonful of Burrata or Stracciatella di Mozzarella, add a fillet of Anchovy in oil, a few slices of seasoned tomato, and finish with toasted pine nuts. Arrange on a serving plate and decorate with a basil leaf or a few drops of Genoese Basil Pesto.
NOTES
These puff pastries with Anchovies, Burrata, and Tomatoes can also be prepared at the last minute. Serve a little pesto on the side to add, if desired. They should be eaten shortly after preparation to fully enjoy the crispiness of the pastry and are excellent both warm and at room temperature.
PUFF PASTRY If you don’t like puff pastry, you can replace it with shortcrust pastry, crazy dough, or even pizza dough, the result will still be delicious.
FILLING I made the filling with Stracciatella di Mozzarella, Anchovies in Oil, and Tomatoes for a summery and Mediterranean flavor, but you can modify it and create many different variations like: Arugula Pesto, Cherry Tomatoes, and Mozzarella; or Ricotta, Basil Pesto, Parmesan, and cherry tomatoes or even Olive Pate, Greek Feta, and Tomatoes or use seasonal vegetables.
STORAGE
Like all preparations made with puff pastry, they lose some crispness the next day, but they are still good. If there are leftovers, wrap them in food film and store them in the refrigerator. The next day you just need to heat them in the oven or in a pan. I don’t recommend using the microwave as it makes the pastry soft.
