Ingredients Jump to Instructions ↓

  1. 4 Middle Eastern flatbread (pita bread rounds without pockets)

  2. 1 tablespoon olive oil

  3. 1/4 cup (1 ounce) coarsely grated fresh Parmesan cheese

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

  5. 1/2 cup lightly packed fresh basil leaves, finely chopped

  6. 1/4 cup toasted walnuts, finely chopped

  7. 1 garlic clove, pressed or finely minced

  8. 1/4 teaspoon salt

  9. 2 tablespoons vinaigrette or light balsamic salad dressing

  10. 2 cups mixed baby salad greens or spinach leaves

  11. 2-3 balls fresh mozzarella cheese, sliced (about 8 ounces)

  12. 2 large plum tomatoes, sliced

Instructions Jump to Ingredients ↑

  1. Method 1 Preheat oven to 425ºF. 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.

  2. While the flatbread is toasting, create a light pesto by mixing together in a small bowl the walnuts, fresh basil, garlic and salt.

  3. 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.


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