Peter's Caprese Tea 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.]

Total Time:
20 min
Prep:
20 min

Yield:
24 sandwiches
Level:
Easy

NUTRITION INFO
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
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.

Cook's Note: Trader Joe's mini pitas work especially well. They're tasty and are the smallest we have found.


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