Caprese Puffs

Caprese Puffs


16 appetizers


  • 1 can refrigerated biscuits, 8 count
  • 1/4 cup olive oil, divided
  • 1 jar Tuscany Sun-dried Tomato Spread, 7 ounce
  • 16 small basil leaves
  • 8 ounces Trugole or Lagrein cheese, cut into 16 slices
  • 8 thin slices soppresata or salami, diced


  1. Preheat oven to 350 F.
  2. Brush each biscuit top and bottom with 2 tablespoons of the oil. Place on rimmed baking sheet; bake 15 minutes.
  3. Remove biscuits from oven; increase oven to 400 F. Cut biscuits in half horizontally to make 16 rounds. Place each half, cut side up, on baking sheet.
  4. Brush cut sides with remaining oil. Divide tomato spread over each biscuit half, spreading to coat evenly. Top each with a basil leaf and slice of cheese. Sprinkle soppresata over each round.
  5. Return to oven and bake until cheese is melted (5-6 minutes). Serve immediately.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.