Ingredients
- 4 Middle Eastern flatbread (pita bread rounds without pockets)
- 1 tablespoon olive oil
- 1/4 cup (1 ounce) coarsely grated fresh Parmesan cheese
- 1/4 teaspoon mixed dried Italian seasoning herbs (basil, oregano,
marjoram)
- 1/2 cup lightly packed fresh basil leaves, finely chopped
- 1/4 cup toasted walnuts, finely chopped
- 1 garlic clove, pressed or finely minced
- 1/4 teaspoon salt
- 2 tablespoons vinaigrette or light balsamic salad dressing
- 2 cups mixed baby salad greens or spinach leaves
- 2-3 balls fresh mozzarella cheese, sliced (about 8 ounces)
- 2 large plum tomatoes, sliced
Method
1 Preheat oven to 425ºF. Place flatbread rounds on a
pizza stone or baking pan; drizzle with oil, spreading evenly. Sprinkle
evenly with Parmesan cheese and seasoning mix. Bake 8-10 minutes or
until edges are light golden brown and cheese is melted.
2 While the flatbread is toasting, create a light pesto by
mixing together in a small bowl the walnuts, fresh basil, garlic and
salt.
3 Remove flatbread from the oven to a cutting board. Turn the
pieces over. Drizzle with dressing, spreading evenly to the edges.
Using a sharp chef's knife, cut each round into six wedges. Top each
wedge with a small amount of the greens. Place one slice of mozzarella
cheese over greens; top with pesto and one slice of tomato. Top with
remaining pita wedges, cheese side up forming 12 mini sandwiches. Serve
immediately.
Makes 12 servings.
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