Directions

1. Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
2. Carefully unwrap puff pastry so the 2 sheets are flat. Using a round 2-inch cookie cutter, cut circles of dough out of the puff pastry sheets and place them on the parchment paper-lined baking sheets. There should be approximately 24 circles from the 2 sheets of puff pastry. Prick rounds with a fork. Refrigerate 10 minutes to make the circles easier to work with.
3. From the center of each pastry circle, smear a little mustard and sprinkle with the Asiago cheese, dividing the ingredients evenly. Top each pastry circle with a tomato slice and brush with oil, again dividing evenly. Season with salt and pepper.
4. Bake, for approximately 30 minutes or until the pastry is golden brown making sure to rotate the baking sheets halfway through the baking process. Cool completely on the sheets on a wire rack.
5. Top with fresh basil and serve.