I’ve been trying out some recipes for an upcoming guest visit and wanted to prepare something yummy for breakfast or brunch. And foremost, something easy. I don’t want to be spending my time with them cooking all day. I like make ahead dishes but we don’t have a whole lot of room to stash pre-made meals. This recipe fits perfectly. I can make it fresh with little effort with ingredients that I can have on hand. Some cheese, tomatoes and chopped basil. A grind or three of salt and pepper. The bacon I can cook ahead .
To make it even easier, the bacon can be optional but it did add a lot to the flavour and texture.
In keeping with the blog focus I made them in my Omnia stove top oven. It took the same amount of time as in our conventional land oven and I found they browned nicely with crispy edges (see Galley Kat Note in recipe card below).
In our little boat galley I keep a bottle of ready made balsamic glaze but I’ve included the method to make your own in the recipe card below. It adds that perfect finish to these crispy tasty little breakfast cups.
Add a crisp salad or some fresh fruit and your brunch is complete. Oooh! How about a mimosa to go with? I could go on and on and on…
Inspiration thanks to Real House Moms
Puff Pastry Capresse Cups
- 1 Cup Cherry tomatoes Cut in half
- 1 Cup Fresh mozzarella Cut into 1/2” cubes. I used little bocconcini
- 4 Basil leaves Chopped
- 4 Slices Bacon Cooked until crispy then cut into small pieces
- Salt and pepper to taste
- 1 Cup Balsamic vinegar See Galley Kat Note below
- 2 Tbsp Sugar
- 1 Box Puff pastry 2 sheets thawed and cut into 12 pieces (6 pieces each sheet)
- Heat vinegar and sugar in a small saucepan. Bring to a boil and then reduce to a simmer until the mixture thickens.
- Combine chopped tomatoes, cheese, basil, and bacon (if using) in a large bowl. Stir to combine.
- Season with salt and pepper
- Place each piece of thawed dough into a prepared muffin tin or muffin cup. Push down so that all sides are fully in tin, creating a cup with each piece of dough.
- Fill each cup with the tomato mixture. Be careful not to over fill each cup. Too much will keep the puff pastry from getting crispy.
- Cook for approximately 15 minutes in a pre-heated 400 ° F (204 ° C) oven, or until dough is slightly browned and mixture is bubbling. For Omnia users, place each filled cup on the baking rack, cover and place on a pre-heated base plate and cook for 5 minutes on high then reduce to medium low and continue cooking for another 10-15 minutes..
- Drizzle each cup with balsamic glaze and serve warm.
Galley Kat Notes:
- Since we have just one burner in our tiny boat galley, I made the balsamic glaze first then set aside while the cups were cooking. If lucky you have 2 burners, make the glaze while the cups are baking. The glaze should be ready by the time the cups are done.
- To make it easier and faster skip the balsamic vinegar and sugar and use ready made balsamic glaze.