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

Instructions

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