Calla Lily Tea Sandwiches Recipes

PETER'S CAPRESE TEA SANDWICHES

Peter's Caprese Tea Sandwiches image

Caprese salad, that ubiquitous arrangement of fresh mozzarella, ripe tomatoes and basil leaves, is the "it" dish for all the Hamptons "it" girls. Served in a mini pita, it makes a beautiful, fresh and simple bite, which one client said "tastes like July." Baby heirloom tomatoes offer a sweet, juicy flavor that works well with extra-luscious buffalo mozzarella and good-quality extra-virgin olive oil.

Provided by Food Network

Categories appetizer

Time 20m

Yield 24 sandwiches

Number Of Ingredients 7

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

Steps:

Divide the pitas in half so you have 24 half-moon pockets.
Stuff each pocket with 3 to 4 pieces of mozzarella and set aside.
Place the tomatoes in a small bowl and drizzle with the olive oil. Add the salt and toss to combine.
Add some tomatoes to each pita pocket, and finish with a little basil and ground pepper. Serve immediately.

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