Ripe summer tomatoes, fresh mozzarella and lots of basil makes the favorite Italian Caprese Salad. Add a phyllo crunch, melt the cheese and take this classic salad to new culinary heights!
1 roll Athens® Phyllo Dough (9” x 14”), thawed
1 cup grape tomatoes, quartered
1 cup mozzarella pearls
2 teaspoons extra virgin olive oil
2 teaspoons balsamic vinegar
3/4 cup basil, chiffonade
1 teaspoon salt
1 teaspoon black pepper
1/4 cup parmesan cheese
Thaw 1 roll of phyllo, following thawing instructions on package. Preheat oven to 375ºF.
In a medium bowl, combine tomatoes, mozzarella, olive oil, balsamic vinegar, salt and pepper. Set aside to marinate for at least 30 minutes.
Unroll and cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. Lay one sheet of phyllo on work surface with shorter side near you. Spray lightly with cooking spray. Fold phyllo into thirds lengthwise forming a strip 3″x 14″. Cover with plastic wrap and repeat process with remaining sheets of phyllo.
Drain excess liquid from filling. Spoon one heaping tablespoon of filling centered approximately 3″ up from the short side of phyllo. Fold phyllo up over filling. Gently roll phyllo and filling to the end of strip, leaving ends open. The filling will spread towards the ends as it bakes. Place seam side down on baking tray. Spray with cooking spray and sprinkle lightly with some of the parmesan. Repeat this procedure with remaining phyllo and filling.
Bake for 10-12 minutes or until golden brown. Serve immediately.
Serving size: 1 roll (37g), Amount per serving: Calories 80, Total Fat – 3.5g, Saturated fat – 1.5g, Trans Fat – 0g, Cholesterol – 5mg, Sodium – 80 mg, Dietary Fiber – 0g, Total Carbohydrate – 9g, Sugars – 1g, Protein –3g, Vitamin D – 0%, Calcium 6%, Iron 0%, Potassium – 0%