Ingredients for Caprese Mini Sandwiches
- Pita Bread Rounds
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 cup grated Parmesan cheese
- 12 slices fresh mozzarella cheese
- Plum Tomatoes
- Fresh Basil
- 1/4 cup walnuts, finely chopped
- Garlic Clove
- 1/2 teaspoon salt (or to taste)
- Light Balsamic Vinaigrette Salad Dressing
- Baby Greens
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How to Make Caprese Mini Sandwiches
- Preheat oven to 425°F (220°C).
- Drizzle 2 tablespoons of olive oil over 6 pita rounds and spread evenly.
- Sprinkle with 1 teaspoon of Italian seasoning.
- Evenly top with 1/2 cup of grated Parmesan cheese.
- Bake for 8-10 minutes, until edges are lightly browned and cheese is melted.
- While the pita rounds bake, prepare the pesto: Finely chop 1 cup of packed fresh basil leaves and 1/4 cup of walnuts.
- Combine the chopped basil and walnuts with 2 minced cloves of garlic and 1/2 teaspoon of salt (adjust to taste).
- Once the pita rounds are ready, carefully flip them over so the cheese side is down.
- Drizzle the back of each round with 2 tablespoons of balsamic vinaigrette or olive oil and spread evenly.
- Cut each round into six wedges, yielding a total of 36 wedges.
- On 18 of the wedges, place a small amount of mixed greens, 1 slice of fresh mozzarella, a dollop of pesto, and one slice of tomato.
- Top with the remaining 18 wedges, cheese side up.
- Secure with sandwich picks if needed.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
3g
Fat
15g
Carbs
4g
