Caprese Mini Sandwiches Food

PETER'S CAPRESE TEA SANDWICHES

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.

MINI CAPRESE SALAD

Steps:

• Combine lemon juice, garlic, basil in food processor or blender, process and stream in extra-virgin olive oil to form a smooth dressing. Combine tomatoes, cheese and dressing in a bowl and season with salt and pepper, to taste. Garnish with a few torn basil leaves.

CAPRESE SALAD SUB SANDWICH

Steps:

• Heat a stovetop grill pan or a broiler to high heat.
• Slice the cheese about 1/4 inch thick and season with salt and pepper. Core the tomatoes, slice crosswise the same thickness as the cheese and season with salt and pepper.
• Grill or broil the slices of bread, turning as needed, until evenly toasted, about 1 minute. Lightly smash the garlic. Rub 1 side of each slice of bread with the garlic and drizzle with the olive oil. Roughly tear the basil leaves. Layer the mozzarella, basil, tomatoes, ham and salami on 4 slices of bread and top with the remaining bread.

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.

SMOKY CAPRESE SANDWICHES

Steps:

• Preheat the oven to 350 degrees F.
• If your ciabatta rolls are very bready, pick out a little of the crumb. Put the rolls on a baking pan and bake until warm and crisp on the outside, about 10 minutes.
• Meanwhile, heat a small grill pan or cast-iron pan over medium-high heat until very hot. Toss the red onion in 1 tablespoon of the oil and sprinkle with a little salt, then grill, turning occasionally, until slightly softened and charred in spots, about 6 minutes.
• Stir together the basil, smoked almonds, crushed red pepper, 1/4 teaspoon salt and the remaining 4 tablespoons olive oil in a bowl.
• Arrange the bottom halves of the ciabatta rolls on a work surface. Drizzle with a little olive oil, then arrange the tomatoes on top; sprinkle with salt and pepper. Next, top evenly with the onions, followed by the almond mixture. Lay the mozzarella on top; sprinkle with salt and pepper and drizzle with a little more olive oil. Top with the arugula and serve immediately.

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.