Have You Tried Canastitas Caprese? Recipe

These open-faced empanadas with tomato, basil and mozzarella are faster take on traditional empanadas


Canastitas Caprese

Canastitas, (“little baskets”) make a great alternative to traditional empanadas. They’re a bit quicker to put together, and they appeal to those who eat first with their eyes because they can see the filling. The classic combination of tomato, basil and mozzarella brings fresh, bright flavors to the plate, but you can use any number of fillings, just as you would with empanadas. I particularly like canastitas for cheesy fillings, however, since you don’t have to worry about them exploding and leaking melted cheese like empanadas tend to do.

This recipe, which yields 12 servings, makes an excellent appetizer or a light meal when combined with a green salad. ¡Buen provecho!












Canastitas Caprese

12 empanada shells
3 small tomatoes, chopped
6 oz. mozzarella cheese, diced
10 basil leaves, chiffonade [thinly sliced>
kosher salt and freshly ground black pepper to taste


















Jorge Bravo
Jorge Bravohttp://www.hispanickitchen.com
Jorge L. Bravo is the founder of Hispanic Kitchen, the first English-language social network devoted exclusively to Hispanic cooking. Jorge's goal is to provide a connection to Latin culture through food. He's a native of Miami, which is home to the largest Cuban community outside of the island and home to many other large Latin communities, among them Colombian, Venezuelan, Nicaraguan, Peruvian, Argentinian, Mexican, Puerto Rican and Spanish. Living in this melting pot of Latin flavor is what helped spark his vision for creating Hispanic Kitchen.