Recipe courtesy of Raquel Pelzel and Peter Callahan

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.
  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 24 sandwiches
  • Nutrition Info
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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

  1. Divide the pitas in half so you have 24 half-moon pockets. 
  2. Stuff each pocket with 3 to 4 pieces of mozzarella and set aside. 
  3. Place the tomatoes in a small bowl and drizzle with the olive oil. Add the salt and toss to combine. 
  4. 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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