Caprese Mini Sandwiches

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Caprese Mini Sandwiches

 

4 pita bread rounds without pockets

1 tablespoon olive oil

1/4 cup coarsely grated fresh Parmesan cheese

1/4 teaspoon mixed dried Italian seasoning herbs (basil, oregano, marjoram)

1/2 cup lightly packed fresh basil leaves, finely chopped

1/4 cup toasted walnuts, finely chopped

1 garlic clove, 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

2 to 3 balls fresh mozzarella cheese, sliced, about 8 ounces

2 large plum tomatoes, sliced

 

Preheat oven to 425 degrees. 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 to 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 12 mini

sandwiches. Serve immediately.

Makes 12 servings.