Saturday, September 4, 2010
Mediterranean Pitas - From Rachael Ray Magazine
16 mini pita pockets, about 2 1/2 inches in diameter 1/4 cup extra-virgin olive oil 1/2 pound each hummus, tapenade, pesto, sun-dried tomato spread, black bean dip and spreadable goat cheese Olives, for garnish Paprika (optional) For a change
Use larger toasted pitas and cut into wedges to serve.
Directions:Preheat the broiler. Split each pita pocket in half, forming 32 disks total. Place the disks, cut side up, on a baking sheet and brush with the olive oil. Place under the broiler and cook until golden and crisp, about 3 minutes. Let cool.
Top the pitas with the various spreads. Place an olive in the center of some of the pitas. Sprinkle lightly with paprika, if desired.