Sides
Caprese Cups
Recipe by Ninja Kitchen
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- 1 (275g) puff pastry
- 50g shredded mozzarella
- 10 cherry tomatoes – quartered
- 30g pesto rustico
- 5 basil leaves – julienne cut
- Handful arugula salad
- 1 tsp olive oil
- ½ tsp oregano
- NADA Salt and pepper
- 1 egg for brushing
Utensils
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Step 1
Spread out pre rolled out puff pastry and with a cookie cutter (5cm diameter) cut out 6 discs. With a knife, cut 0,5cm wide strips from the leftover dough. Brush pastry circles with egg and then place the thin strips around the edges to create a cup. Set to the side.
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Step 2
Ensure pot is installed but grill plate is removed. Select BAKE, set temperature to 200°C and set time to 10 minutes. Select START/STOP to begin preheating.
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Step 3
Once unit has beeped to signify it has preheated, line pot with baking paper and add the pastry cups. Close lid and cook for 10 minutes.
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Step 4
In a medium sized bowl, combine mozzarella, tomatoes, pesto rustic and basil. Mix well. When there is 5 minutes left on the timer, open lid and scoop 6 equal parts of tomato and cheese mix into the cups. Close lid to continue.
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Step 5
When cooking is complete, place caprese cups on a cooling rack. In a medium bowl add arugula, oil, oregano, salt and pepper. Mix to coat salad well.
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Step 6
Once caprese cups cooled down slightly, top with arugula salad and serve immediately.
