Mediterranean Pitas
From Everyday With Rachael Ray [1]
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)
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.
Serves 8.
Information
- Category
- Appetizers, Finger Foods
- Cuisine
- Mediterranean/Middle Eastern