Caprese Mini Sandwiches Food

CAPRESE SANDWICH

Steps:

• Salt the tomatoes and layer on the bottom piece of bread with the mozzarella and basil. Drizzle with Basil Oil. Top with the remaining piece of bread. Slice into portions.
• Add the basil to boiling water for 45 seconds to 1 minute. Remove to a bowl of ice water to stop it from further cooking. Dry and add to a blender. Add the olive oil, and blend until smooth. Strain through cheesecloth into a bowl. Add salt and pepper to taste. Add the lemon juice right before serving.

CAPRESE MINI SANDWICHES

Steps:

• Preheat oven to 425°F.
• Drizzle olive oil over pita rounds, and spread evenly.
• Sprinkle with Italian seasoning.
• Cover with Parmesan cheese.
• Bake for 8-10 minutes, until edges are lightly browned and cheese is melted.
• Prepare pesto sauce VERY finely chop the basil leaves and the walnuts.
• Combine with garlic and salt.
• When rounds are ready, turn them over, so that the cheese side is down, drizzle the back with dressing, spread evenly.
• Cut the rounds into six wedges, total 24 wedges.
• On 12 of the wedges, place some greens, 1 slice of Mozzarella cheese, pesto, and one slice of tomato. Top with undressed wedges, cheese side up.
• Secure with sandwich picks if necessary, which it probably will be!

CAPRESE SANDWICH

Steps:

• Spread mayonnaise on 1 side of each slice of toast. Top half the toast slices with tomatoes, salt and pepper. Add onion, mozzarella and basil; top with remaining bread slices.