mini caprese sandwiches

• 4 Middle Eastern flatbread (pita bread rounds without pockets)
• 1 tablespoon olive oil
• 1/4 cup 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

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.

✬These are great for any kind of party, indoor or out.  Adults and kids both love them!  They are easy to make and taste great!

pesto cheese filled tomatoes

• 3 cups fresh basil leaves, washed and dried
• 2 medium garlic cloves, finely chopped
• 1/2 teaspoon salt, or to taste
• Freshly ground black pepper to taste

• 1/3 cup plus 2 tablespoons pine nuts, toasted
• 1 tablespoon extra virgin olive oil
• 1 package (8 ounces) reduced-fat cream cheese (or Neufchatel), cut into chunks
• 2 pints (4 cups) cherry tomatoes, washed and dried

Toast pine nuts in a small dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.

Combine the basil, garlic, salt and pepper in a food processor. Reserve 2 tablespoons of the pine nuts and add the rest to the basil. Process until the pine nuts are ground. With the motor running, drizzle in the olive oil. Add the soft cheese and pulse until smooth and creamy. 

Shortly before serving, make an X on the bottom side (opposite the stalk) of each cherry tomato with a serrated or sharp paring knife. Scoop out the seeds with a grapefruit spoon or your fingertips, taking care to keep the tomatoes intact. 

Scrape the pesto cheese filling into a piping bag  or small plastic food bag with a 1cm hole snipped in one corner. Pipe a rosette of filling into each cherry tomato cavity. Garnish the cherry tomatoes with the remaining pine nuts.