TEA POCKETS RECIPES

Name: Peter's Caprese Tea Sandwiches
Prep time: 20 min
Total time: 20 min
Yield: 24 sandwiches
Ingredients: Twelve 2- to 3-inch mini pitas; 2 ounces fresh salted mozzarella, cut into 1/4-inch cubes; 1/2 pint grape tomatoes or baby heirloom tomatoes, halved (about 1 cup); 3/4 tablespoon extra-virgin olive oil; 1/4 teaspoon flaky sea salt, such as Maldon; 1/2 cup fresh basil leaves, stacked, rolled and thinly sliced crosswise into ribbons (or 1/2 cup small fresh basil leaves); Freshly ground pepper

PETER'S CAPRESE TEA SANDWICHES RECIPE | FOOD NETWORK

Peter's Caprese Tea Sandwiches Recipe | Food Network image

Caprese salad, that ubiquitous arrangement of fresh mozzarella, ripe tomatoes and basil leaves, is the "it" dish for all the Hamptons "it" girls. Served in a mini pita, it makes a beautiful, fresh and simple bite, which one client said "tastes like July." Baby heirloom tomatoes offer a sweet, juicy flavor that works well with extra-luscious buffalo mozzarella and good-quality extra-virgin olive oil.

Provided by Food Network

Categories appetizer

Total Time 20 minutes

Prep Time 20 minutes

Yield 24 sandwiches

Number Of Ingredients 7

Ingredients

Twelve 2- to 3-inch mini pitas
2 ounces fresh salted mozzarella, cut into 1/4-inch cubes
1/2 pint grape tomatoes or baby heirloom tomatoes, halved (about 1 cup)
3/4 tablespoon extra-virgin olive oil
1/4 teaspoon flaky sea salt, such as Maldon
1/2 cup fresh basil leaves, stacked, rolled and thinly sliced crosswise into ribbons (or 1/2 cup small fresh basil leaves)
Freshly ground pepper

Steps:

Divide the pitas in half so you have 24 half-moon pockets.
Stuff each pocket with 3 to 4 pieces of mozzarella and set aside.
Place the tomatoes in a small bowl and drizzle with the olive oil. Add the salt and toss to combine.
Add some tomatoes to each pita pocket, and finish with a little basil and ground pepper. Serve immediately.

Nutrition Facts : Calories 52 calorie, FatContent 1 grams, SaturatedFatContent 0 grams, CholesterolContent 1 milligrams, SodiumContent 111 milligrams, CarbohydrateContent 8 grams, FiberContent 1 grams, ProteinContent 2 grams, SugarContent 1 grams

SAVORY PUFF PASTRY POCKETS RECIPE BY TASTY

Savory Puff Pastry Pockets Recipe by Tasty image

Here's what you need: ricotta cheese, fresh spinach, artichoke heart, salt, pepper, frozen puff pastry, shredded mozzarella cheese, pepperonis, marinara sauce, roasted red pepper, pesto, mozzarella pearls, butter

Provided by Pierce Abernathy

Yield 12 servings

Number Of Ingredients 13

Ingredients

1 cup ricotta cheese
½ cup fresh spinach, cooked
½ cup artichoke heart, cooked and chopped
½ teaspoon salt
½ teaspoon pepper
1 package frozen puff pastry, thawed
¼ cup shredded mozzarella cheese
8 pepperonis, chopped
3 tablespoons marinara sauce
¼ cup roasted red pepper, chopped
2 tablespoons pesto
4 mozzarella pearls
2 tablespoons butter, melted

Steps:

Preheat oven to 400°F (200°C).
In a medium-sized mixing bowl, combine the ricotta, spinach, artichokes, salt, and pepper, and mix until fully incorporated.
Lay a sheet of puff pastry dough over the ice cube tray and carefully press into the dough forming it to the ice tray.
Place the shredded mozzarella, pepperonis, and marinara in the first four cube divots.
Place the roasted red peppers, pesto, and mozzarella pearls in the middle four cube divots.
Spoon the ricotta mixture into the last 4 cube divots.
Place the other sheet of puff pastry over the ice cube tray and use a rolling pin to seal it. Chill for at least 10 minutes.
On a parchment paper-lined baking sheet, invert the ice cube tray releasing the puff pastry pockets.
Using a knife, cut any excess dough from the sides.
Using a fork, press into the the edges of the pastry and seal.
Brush the pastry with butter and bake for 30 minutes.
Enjoy!

Nutrition Facts : Calories 323 calories, CarbohydrateContent 12 grams, FatContent 24 grams, FiberContent 0 grams, ProteinContent 14 grams, SugarContent 1 gram

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