Jul 20 2012
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.