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Ingredients

* 4 Middle Eastern flatbread (pita bread rounds without pockets)
* 1 tablespoon olive oil
* 1/4 cup (1 ounce) coarsely grated fresh Parmesan cheese
* 1/4 teaspoon mixed dried Italian seasoning herbs (basil, oregano, marjoram)
* 1/2 cup lightly packed fresh basil leaves, finely chopped
* 1/4 cup toasted walnuts, finely chopped
* 1 garlic clove, pressed or finely minced
* 1/4 teaspoon salt
* 2 tablespoons vinaigrette or light balsamic salad dressing
* 2 cups mixed baby salad greens or spinach leaves
* 2-3 balls fresh mozzarella cheese, sliced (about 8 ounces)
* 2 large plum tomatoes, sliced

Method

1 Preheat oven to 425ºF. Place flatbread rounds on a pizza stone or baking pan; drizzle with oil, spreading evenly. Sprinkle evenly with Parmesan cheese and seasoning mix. Bake 8-10 minutes or until edges are light golden brown and cheese is melted.

2 While the flatbread is toasting, create a light pesto by mixing together in a small bowl the walnuts, fresh basil, garlic and salt.

3 Remove flatbread from the oven to a cutting board. Turn the pieces over. Drizzle with dressing, spreading evenly to the edges. Using a sharp chef’s knife, cut each round into six wedges. 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. Serve immediately.

Makes 12 servings.

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