Caprese Bites

Main Ingredients
4 white pita breads
6 medium PnP tomatoes, sliced
1 tub PnP basil pesto, (150g)
1 tub mozzarella balls, (250g)
1 packet yellow cherry tomatoes, (250g), halved
15 grams PnP basil
1 dash salt and milled pepper

Method
Makes 32 bites

Preheat oven to 180°C. Using a 5cm cookie cutter, cut 4 rounds from each pita and separate into two discs. Place discs on a baking sheet and crisp in the oven. Allow to cool. Arrange discs on a platter and top with a slice of tomato, a dollop of pesto, a mozzarella ball and a cherry tomato half. Garnish with torn basil leaves, season and serve.

More ideas
Use ready-rolled puff pastry to make the discs. Thread yellow and red cherry tomatoes and mozzarella balls onto a kebab stick and serve with pesto dipping sauce.

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