Saturday, September 4, 2010

Mediterranean Pitas - From Rachael Ray Magazine

These party sandwiches are stuffed with store-bought fillings, so they come together in seconds. Ingredients:

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.

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