Description
Small, baked bites featuring mozzarella, tomato, and basil flavors.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup shredded mozzarella cheese
- 1/4 cup finely chopped sun-dried tomatoes (oil-packed, drained)
- 2 tablespoons fresh basil, chopped
- 1/4 cup milk
- 1 large egg
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Grease a mini muffin tin.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in the mozzarella cheese, sun-dried tomatoes, and basil.
- In a separate small bowl, whisk the milk and egg together.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Spoon the batter into the prepared mini muffin cups, filling each about two-thirds full.
- Drizzle the tops lightly with olive oil.
- Bake for 12 to 15 minutes, or until golden brown and cooked through.
- Let cool in the pan for a few minutes before removing to a wire rack.
Notes
- You can substitute fresh tomatoes for sun-dried tomatoes, but drain them well to prevent excess moisture.
- Serve these warm or at room temperature.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bomb
- Calories: 110
- Sugar: 1
- Sodium: 150
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 0
- Protein: 5
- Cholesterol: 25
Keywords: Caprese, cheese bombs, mozzarella, tomato, basil, baked appetizer, mini muffins