Peter's Caprese Tea Sandwiches

Name: Peter's Caprese Tea Sandwiches
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 24 sandwiches
Ingredients: Twelve 2- to 3-inch mini pitas; 2 ounces fresh salted mozzarella, cut into 1/4-inch cubes; 1/2 pint grape tomatoes or baby heirloom tomatoes, halved (about 1 cup); 3/4 tablespoon extra-virgin olive oil; 1/4 teaspoon flaky sea salt, such as Maldon; 1/2 cup fresh basil leaves, stacked, rolled and thinly sliced crosswise into ribbons (or 1/2 cup small fresh basil leaves); Freshly ground pepper

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Level: Easy
Total: 20 min

Prep: 20 min

Yield: 24 sandwiches

Caprese salad, that ubiquitous arrangement of fresh mozzarella, ripe tomatoes and basil leaves, is the "it" dish for all the Hamptons "it" girls. Served in a mini pita, it makes a beautiful, fresh and simple bite, which one client said "tastes like July." Baby heirloom tomatoes offer a sweet, juicy flavor that works well with extra-luscious buffalo mozzarella and good-quality extra-virgin olive oil.

Level: Easy
Total: 20 min

Prep: 20 min

Yield: 24 sandwiches

Ingredients

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Twelve 2- to 3-inch mini pitas

2 ounces fresh salted mozzarella, cut into 1/4-inch cubes

1/2 pint grape tomatoes or baby heirloom tomatoes, halved (about 1 cup)

3/4 tablespoon extra-virgin olive oil

1/4 teaspoon flaky sea salt, such as Maldon

1/2 cup fresh basil leaves, stacked, rolled and thinly sliced crosswise into ribbons (or 1/2 cup small fresh basil leaves)

Freshly ground pepper

Directions

Divide the pitas in half so you have 24 half-moon pockets.
Stuff each pocket with 3 to 4 pieces of mozzarella and set aside.
Place the tomatoes in a small bowl and drizzle with the olive oil. Add the salt and toss to combine.
Add some tomatoes to each pita pocket, and finish with a little basil and ground pepper. Serve immediately.