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Caprese Mini Sandwiches
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- #72950
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
4 pita flatbreads
1 tablespoon olive oil
1/4 cup coarsely grated fresh Parmesan cheese
1/4 teaspoon dried Italian seasoning
1/2 cup lightly packed fresh basil leaves, finely chopped
1/4 cup toasted walnuts, finely chopped
1 clove garlic, pressed or finely minced
1/4 teaspoon salt
2 tablespoons vinaigrette or light balsamic salad dressing
2 cups mixed baby salad greens or spinach leaves
8 ounces fresh mozzarella cheese, sliced
2 large plum tomatoes, sliced
directions
Preheat oven to 425 degrees F.
Place flatbread rounds on a pizza stone or baking pan; drizzle with oil, spreading evenly. Sprinkle evenly with Parmesan cheese and seasoning mix. Bake 8-10 minutes or until edges are light golden brown and cheese is melted.
While the flatbread is toasting, create a light pesto by mixing together in a small bowl the walnuts, fresh basil, garlic and salt.
Remove flatbread from the oven to a cutting board. Turn the pieces over. Drizzle with dressing, spreading evenly to the edges. Using a sharp chef's knife, cut each round into six wedges. Top each wedge with a small amount of the greens. Place one slice of mozzarella cheese over greens; top with pesto and one slice of tomato. Top with remaining pita wedges, cheese side up forming mini sandwiches.
Serve immediately.
added by
joybells
nutrition data
157 calories, 8 grams fat, 13 grams carbohydrates, 9 grams protein per serving.
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reviews & comments
August 10, 2013
These make cute little caprese bites. I made them for a bridal shower last weekend for my cousin and everyone thought they were delicious. They look so elegant but are quite easy to make.
I am planning to make these tomorrow...they sound so yummy! I am a bit confused about the pita flatbread. If the pita has a pocket, is it to be opened up before toasting, etc. Do I just top HALF of the wedges with greens, pesto, etc. since it says to "top with remaining pita wedges"? thank you
I don't think you need to open up the pitas, just leave them as the round and cut into wedges. And I would guess you only top half the wedges with the greens, etc.