Mozzarella & Pesto Crescent Tarts

Guests arriving in 20 minutes? Here's the perfect solution to a quick, easy and always delicious appetizer. ...MORE + LESS -

1 can (235 g) Pillsbury* Crescents

2 tbsp (25 mL) pesto

2 medium tomatoes, seeded & sliced

1 small red onion, thinly sliced

1-2 tsp (5-10 mL) chopped fresh rosemary (1/2 tsp /2 mL dried)

1/2 cup (125 mL) shredded mozzarella cheese

1/4 cup (50 mL) grated Parmesan cheese

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1

Heat oven to 425°F (220°C). Separate dough into 2 long rectangles.
2

Place 3-inches (8 cm) apart on ungreased baking sheet; seal perforations. Press to form two 10x3-inch (25x8 cm) rectangles, forming rim around edge of dough.
3

Spread each strip with 1 tbsp (15 mL) pesto; top with tomatoes, onion and rosemary. Sprinkle with cheeses.
4

Bake for 10 to 14 minutes or until edges are golden brown and cheese is melted. Cut. Serve warm or cold.

Tip: Go beyond the ordinary basil pesto and experiment with a variety of delicious alternatives such as cilantro, mint, black olive and sun-dried tomato.