Peter’s Caprese Tea Sandwiches

2019-06-16
  • Yield : 24 sandwiches
  • Prep Time : 20m
  • Ready In : 20m
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Nutritional Info

This information is per serving.

  • Calories

    52 calorie
  • Fat

    1 grams
  • Saturated Fat

    0 grams
  • Cholesterol

    1 milligrams
  • Sodium

    111 milligrams
  • Carbohydrate

    8 grams
  • Fiber

    1 grams
  • Protein

    2 grams
  • Sugar

    1 grams

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

Method

Step 1

Divide the pitas in half so you have 24 half-moon pockets. 

Step 2

Stuff each pocket with 3 to 4 pieces of mozzarella and set aside. 

Step 3

Place the tomatoes in a small bowl and drizzle with the olive oil. Add the salt and toss to combine. 

Step 4

Add some tomatoes to each pita pocket, and finish with a little basil and ground pepper. Serve immediately.

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