These contemporary sandwiches are spread with an incredible homemade pesto that is a snap to make.
Preheat oven to 425°F. Place pita rounds on Large Round Stone with Handles; drizzle with oil, spreading evenly. Sprinkle evenly with seasoning mix. Grate Parmesan cheese over pita rounds using Rotary Grater. Bake 8-10 minutes or until edges are light golden brown and cheese is melted. Remove from oven.
Meanwhile, slice mozzarella cheese using Egg Slicer Plus® and slice tomatoes using Utility Knife; set aside. For pesto, place basil and walnuts on Cutting Board; finely chop together using Food Chopper. Combine basil mixture, garlic pressed with Garlic Press and salt in Classic Batter Bowl; mix well.
Turn over pita rounds on baking stone; drizzle with dressing, spreading evenly to edges. Using Crinkle Cutter, cut each round into six wedges. Remove half of the pita wedges to Cutting Board. 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. Secure with sandwich picks, if desired. Serve immediately.
U.S. Nutrients per serving: Calories 150, Total Fat 8 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 13 g, Protein 7 g, Sodium 160 mg, Fiber 2 g
To toast walnuts, spread over bottom of Small Bar Pan. Microwave on HIGH 2-3 minutes or until fragrant and lightly toasted, stirring after each 30-second interval.
Allow walnuts to cool completely before finely chopping with the basil. This will help to maintain the bright color of this flavorful paste.
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