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Caprese Mini Sandwiches

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    Source: simplyrecipes.comReport recipe

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    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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