Mediterranean Pitas

September 2007
Mediterranean Pitas

by 8 people

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

Makes: 8 servings

Prep: 20 mins

Cook: 5 mins

  • 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)
  1. 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.
  2. Top the pitas with the various spreads. Place an olive in the center of some of the pitas. Sprinkle lightly with paprika, if desired.
Tip For a change
  • Use larger toasted pitas and cut into wedges to serve.