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Roasted Red Pepper and Zesty Mini Pita Crisps

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Roasted Red Pepper and Zesty Mini Pita Crisps
Roasted Red Pepper and Zesty Mini Pita Crisps

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Trish Magwood

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Ingredients

Roasted Red Pepper

  • 1x370 millilitre (12 ounces) jar roasted red peppers, drained and rinsed
  • 1 clove garlic
  • 1 shallot, chopped
  • 2 ounces cream cheese, softened (50 g)
  • 2 ounces good quality feta cheese, crumbled (50 g)
  • 1/4 teaspoon freshly ground pepper (1 mL)

Zesty Mini Pita Crisps

  • 1 package (200g) mini-pita rounds, white or whole wheat
  • 2 tablespoons olive oil (25 mL)
  • 1/2 teaspoon kosher salt (2 mL)
  • 1/4 teaspoon paprika (1 mL)
  • 1/4 teaspoon cayenne pepper (1 mL)

Directions

Roasted Red Pepper

  1. In the bowl of a food processor, combine red peppers, garlic, and shallot. Process till smooth. Add cream cheese and feta cheese. Process until well combined. Season with freshly ground pepper. Transfer to bowl.
  2. Refrigerate until serving.

Zesty Mini Pita Crisps

  1. On a baking sheet, lay out mini pitas in single layer. Brush with olive oil, on one side.
  2. In a small bowl mix salt, paprika, cayenne pepper. Sprinkle on pitas.
  3. Bake at 350 degrees F (180 degrees C) for about 10 minutes or until crisp.
  4. To keep pitas flat, bake with a second baking sheet placed on top sandwiching the pitas.
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