I am always looking for appetizers that incorporate lots of vegetables. The combination of fresh mozzarella, basil and summer tomatoes is irresistible. According to Wikipedia the name describes its origin: being a salad from Capri.  My variation on this salad is to layer the magnificent summer ingredients on top of a pita, slice into wedges and serve.

Have virgin olive oil, a selection of sea salt or very good balsamic vinegar on hand and let your guests experiment with adding the flavorings they like.

To Make Caprese Salad Appetizer

6 small pita pockets ( I like Joseph’s 60 calorie pita’s pictured below)

1-2 tbsp olive oil

salt to taste

6 ounces fresh mozzarella cheese cut into very thin slices

2-3 tomatoes, chopped and lightly salted

8-10 basil leaves, minced

Brush one side of each pita with a small amount of oil, sprinkle with a little salt and broil for one to two minutes until crisp.

Combine the tomatoes with the cheese and a little salt, set aside. Place an equal amount of cheese on each pita, sprinkle with the tomato mixture . Serve whole or cut each pita into six pieces using a pizza wheel. Best if served right away.

Approximately 150 calories for  a whole pizza or about 30 calories per wedge.

Use these pitas low in calories, big in flavor

For a variation Artichoke Mini Pizza: make the Artichoke Dip, spread on an uncooked pizza and broil before serving, about three minutes, or until the cheese has melted and it has crisped just a little bit.

Tags: appetizer, basil, pizza, tomatoes

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