Our Go To Summer Appetizer

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Our Go To Summer Appetizer

By Jamie and Bobby Deen

Our mouths sure aren’t bite sized, but somehow that makes it better because we can eat a few of these Bite-Size Tomato and Mozzarella Tarts at once. There couldn’t be an easier summer appetizer than this one. With fresh from the garden tomatoes and basil…a little fresh mozzarella and a piece of puff pastry, you can have appetizers for your friends in a flash…or just a big old mouth full for yourself!

Bite-Size Tomato and Mozzarella Tarts

All-purpose flour for dusting
1 sheet frozen puff pastry (from a 17 1/2-ounce package), thawed
1 1/2 tablespoons freshly grated Parmesan cheese
1 large plum tomato, thinly sliced
Salt and freshly ground black pepper
3 ounces fresh mozzarella, very thinly sliced (8 or 9 slices)
1 tablespoon chopped fresh basil


Preheat oven to 400°F. Line a baking sheet with parchment paper; set aside.

On a lightly floured surface, unfold the pastry. Using a 3-inch round cookie cutter, cut out 8 or 9 rounds; place rounds on the prepared baking sheet. Prick the pastry rounds all over with a fork. Bake rounds for 5 minutes. Remove from oven.

Sprinkle each with about 1/2 teaspoon Parmesan, then top with a tomato slice and season with salt and pepper to taste. Lay a slice of mozzarella on top of each tomato. Bake for 12 to 14 minutes or until puffed and golden. Sprinkle each tart with basil and serve warm.

Servings: 8 or 9 tarts
Prep Time:
Cook Time:
Difficulty: Easy

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Keep your head up high, Paula. You have nothing to be ashamed of. Those haters out there will fade away in time. Obviously, they resent what you have worked hard for and achieved. We still love you up here in the northeast & hope to see you back on the Food Network when they come to their senses.....I will continue to subscribe to your magazine which I love.

By grace gallagher on July 08, 2013


I've tried a lot of your recipes and they good am going to try a lot more, so PLEASE keep up the great work, I am with you 100%. Please keep up your news letters. Sincerely Delores

By Delores Haubold on July 07, 2013


How I wish you had a restaurant in my area! I love your recipes, they are a staple in my home.

By Hilda Powe on July 06, 2013


So happy to get this newsletter. Love Paulas recipes. WILL NOt, watch food network again. This ahs gone too far!!! Best wishes to Paula, and hope this ordeal is over for her and her family soon. Theresa

By Theresa Cross on July 06, 2013


I love you. I hope all things come out O.K.

By Marlene Sandler on July 06, 2013


Sounds great! Can't wait to make these Bite Size Tomato and Mozzalla tarts. Love you, Paula Deen. You have been unfairly treated.

By Joy McMillan on July 05, 2013


I have a "Empty Nesters" group that meets on Monday.. I am bringing these appetizers !!!! Looks so good. I will try.

By Brenda Rojas on July 05, 2013


Paula - My husband and I are praying for you and your family over this recent travesty. We will continue to support you. Hopefully we will be able to make a trip to Savannah to your restaurants there since the one at Harrah's Cherokee is most likely closed. We love you and your recipes, cookbooks, pans, etc. Please don't give up. Jackie Cook

By Jackie Cook on July 05, 2013


LOVE YOU PAULA!!! dont give in!!!

By Elaine Lydon on July 05, 2013


This recipe looks so delicious! I think with the beautiful home grown tomatoes this summer, I will cut the dough larger to accommodate the larger tomato slices and serve as a side dish. Can't wait to get started!!

By Jean Winters on July 05, 2013


Love these recipes from Paula. Am so saddened by all of the events of late trying to discredit Paula and all of the good she's done for so many over the years. Sure hope she can stay well and eventually this too shall pass. It's awful that anyone would say such things so many years after the fact. We all make mistakes, and she acknowledged hers, which is more than most of us. Please tell her she is loved and I will continue to buy her cookbooks, get her magazines and anything else I see. She and now her sons are providing folks that like to cook, challenges and a reason to be in our kitchens, cooking for loved ones. I've always loved to cook and will continue to use their recipes. Thank you Paula!

By Kathy Andre on July 05, 2013


Hi Paula, Just a note to tell you I am behind you 100%. I feel it is injust to cancel you from Food Network, as well as all the retailers who have dropped you. My husband and I are coming to Savannah on the 11th to the 14th of Nov. this year and would love to come to your restaurant. We are behind you all the way, and I will keep you in my prayers. Ann Brendel ann1matt28@frontiernet.net

By Ann Brendel on July 05, 2013

I’m bringing the ice cream

By Meehsue on August 25, 2010

Those appetizers sound YUMMMMMMMY !!!! And my sister made the baked beans with ground beef years ago, plus a jar of spaghetti sauce, minus the bacon. Love it !

By Cathie on August 11, 2010

I want do tell you that I could also make a meal out of these delectable appetizers.  Yum

I also found Paula’s new magazine in our Wal-Mart today.  I never pass up her magazine’s.  Love, Love, Love them.  Also watch all of her shows.  I especially love when she has Bobbie and Jamie or Michael or family on her shows.  Just wonderful.

By Mrs. Mary Lou Overkamp on July 06, 2010

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