* serves 4
4 medium whole wheat pita pockets
1/2 cup mozzarella cheese, grated
12 cherry tomatoes, sliced
1/4 cup pesto (homemade or store-bought)
olive oil for coating
* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.
Preheat a panini press. Assemble the paninis by cutting the pita pockets in half. Open the pocket and smear pesto in each one. Load the pita pocket with grated mozzarella cheese, and sliced tomatoes. Light brush the pita pocket with olive oil.
Working in batches cook the caprese paninis for 3-4 minutes until golden brown. Serve warm.
** You can also cook these caprese paninis the same way you would cook a grilled cheese sandwich.
No comments