Tomato Pesto Squares
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005 Diabetes Appointment Anxiety
Have you ever experienced diabetic appointment anxiety? Every 6 months, Rob and I visit our endocrinologist and I always feel a little self-induced anxiety over the whole appointment. Thankfully, as I grow older, I’m learning to care less about what others think and more about what I do. I’m learning to relax a little. AND yes, I still have a bit of pre-diabetic appointment anxiety but nothing like I did when I was younger!
This Week’s Deliciously Diabetic Recipe
Yesterday I went to a bridal shower for one of my good friends from work. I didn’t have a lot of time to really figure out what to bring so I decided to get creative with something super simple. As I wandered the aisles at my local grocery store looking for inspiration, I came up with an idea for Tomato Pesto Squares. Thankfully, they were a hit!
It was a wonderful day and we all had a fantastic time.
Tomato Pesto Squares
Ingredients
- 1 sheet puffed pastry
- 1/2 cup pesto
- 1/2 pint grape tomatoes
- 1/8 cup parmesan cheese, finely grated
Instructions
- Remove pastry from the freezer and allow to thaw approximately 30 minutes while preheating the oven to 400 degrees F.
- Line a large baking sheet with parchment paper.
- Unfold pastry onto a large floured surface. Use a pizza cutter to slice pastry into 1 inch squares. You should end up with 36 pieces.
- Place squares onto lined baking sheet.
- Divide the pesto between each square, about 1 teaspoons each. Then, lay tomato slice in the center of each, press down gently. Sprinkle Parmesan over top.
- Bake for about 12 minutes, until the puff pastry is golden and the cheese is bubbly.
- Remove from oven and cool.
Notes
You may decide to lay a thin piece of prosciutto onto each square before baking for a savory tart. Make them extra fancy by sprinkling fresh basil leaves overtop just before serving.
