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Caprese Tartlets Recipe

Caprese Tartlets

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (59)

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Average Rating:

Total Reviews: 59

Showing 51-59 of 59

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  • on July 13, 2010

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    I made these for dinner the night I saw the episode and we loved them! My husband said "You could see these!" Ha! I left out the cream cheese mixture, which makes it a little healthier. I put the slice of mozzarella in the tartlet and sprinkled it with a little garlic powder before baking and it came out great.

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  • on July 12, 2010

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    I made this right after I saw it on the show. It was so delicious! It had so muchflavor, we couldn't wait for dinner to eat them... I actually had to make seconds!

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  • on July 12, 2010

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    So easy to make, and really good! Used honey wheat bread and onion/garlic cream cheese 'shmear' from Einsteins. We ate them warm...didn't even wait for dinner. Great recipe.

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  • on July 12, 2010

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    I changed this up just a bit I set the timer for 10 minutes took these out of the oven and then placed my tomato and mozzarella cheese on top and then baked for an additional 2 1/2 minutes came out great next time I'm going to place the cheese and tomatoes on top at the beginning of the cook time just to get a nice golden brown crust on the top

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  • on July 11, 2010

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    What great taste & so easy to make! Caprese is usually so messy to eat, and these tartlets solve that problem while retaining the great taste. Even my teen son, who is not a salad lover, tried a tart and liked it.

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  • on July 11, 2010

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    What an easy recipe! My husband and I saw Melissa make these on her show this weekend, and knew we had to try them. We did have some reservations -- I can't recall when we last bought gummy white bread, and we did have a fear that the bread shells would end up a bit oily. Our fears were without cause - the shells came out perfectly.

    We used a reduced-fat cream cheese, it worked for us perfectly. The only modification I may make next time is to ease up a bit on the garlic powder, as I felt the spices in the cream cheese mixture masked the taste of the mozzarella. Having said that, the flavours were still wonderful and no one was complaining.

    Excited to bring these to the next picnic or pot luck, they are a perfect finger food.

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  • on July 11, 2010

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    I had my two year old daughters help me make this recipe and we all loved it! We used fresh basil from our garden! Definitely a hit and will be making this again soon! Caprese salads are one of our summertime favorites and this is a great spin on that!

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  • on July 11, 2010

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    Love this super easy recipe. I love Caprese salads and tend to eat them almost daily during the summer when I can get good fresh tomatoes. This is a great take-off of it and will definitely be made time and time again at my house. The mozzarella in a Caprese salad is not cooked and therefore shouldn't be in this recipe either. If the other reviewer wants it melted then I would put them back in the oven for another minute or two before adding the tomoto slices.

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  • on July 11, 2010

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    Would like the mozzerella chesse to melt a little before I serve them.
    Should I bake the shells for a little less time in the beginning, then bake them for a couple of minutes right before I'm ready to serve?

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