Savory Bite Assortment (Printable)

An assortment of flavorful savory bites with puff pastry, fresh veggies, and creamy cheeses.

# What You'll Need:

→ Base

01 - 1 sheet ready-rolled puff pastry (approx. 8.8 oz)
02 - 1 small baguette, sliced into 0.4-inch rounds (about 12 slices)

→ Toppings

03 - 3.5 oz cream cheese, softened
04 - 1.75 oz goat cheese
05 - 1 tbsp fresh chives, finely chopped
06 - 6 cherry tomatoes, quartered
07 - 1/2 small zucchini, thinly sliced
08 - 1/4 red bell pepper, diced
09 - 8 black olives, pitted and sliced
10 - 2 tbsp pesto

→ Garnishes & Finish

11 - 1 tbsp extra virgin olive oil
12 - Fresh basil leaves
13 - Freshly ground black pepper
14 - Sea salt, to taste

# Directions:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Unroll the puff pastry and cut into 12 squares approximately 1.6 x 1.6 inches. Arrange on the prepared baking sheet.
03 - Brush each puff pastry square lightly with olive oil. Top with diced red bell pepper and a slice of zucchini, then season with sea salt and freshly ground black pepper.
04 - Place baguette slices on a separate baking sheet and toast in the oven for 5 to 7 minutes until lightly golden.
05 - Combine cream cheese, goat cheese, and chopped chives in a small bowl. Spread the mixture evenly onto the toasted baguette slices.
06 - Top the cheese-covered baguette slices with quartered cherry tomatoes and sliced black olives, then drizzle with pesto.
07 - Bake the prepared puff pastry squares for 12 to 15 minutes until puffed and golden brown.
08 - Arrange both puff pastry and cheese-topped baguette bites on a serving platter. Garnish with fresh basil leaves and serve warm or at room temperature.

# Expert Advice:

01 -
  • Two totally different textures—crispy puff pastry and toasted bread—keep your guests reaching for more.
  • You can prep these hours ahead and bake just before serving, which means you're actually relaxed when people arrive.
  • The combination of cream cheese and goat cheese tastes far more sophisticated than the five minutes it takes to make.
02 -
  • Don't skip the parchment paper—it keeps the bottom of the pastry from sticking and burning, and cleanup is actually enjoyable for once.
  • If your baguette slices are too thick, they stay chewy inside no matter how long you toast them; slice thin enough to actually bite through.
  • Room temperature tastes better than cold here, but these are still good straight from the oven; don't stress about timing them perfectly.
03 -
  • Brush your pastry with olive oil that's actually flavorful; cheap oil won't help it brown properly or taste good.
  • Slice your zucchini thin enough to almost see through it—thick slices make these bites feel heavy instead of delicate.
  • Make the cheese mixture slightly more generous than you think necessary; it's the element that ties everything together.

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