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Mediterranean Pitas

Mediterranean Pitas

Keller + Keller enlarge

By: David Tamarkin

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

Key:

These recipes can be made in 30 minutes or less.

Fast

Our veggie-friendly dishes have no meat or fish.

Veg Out

8 Servings
Prep 20 min
Cook 5 min

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.