4 greek style pitas, (soft)
Preheat oven to 400 F
3 tablespoons extra virgin olive oil
4 ounces friulano cheese, shredded
3 ounces firm goat cheese, crumbled
1/4 cup black olives, pitted and sliced
1 bunch rapini, blanched and stems removed, chopped
2 plum tomatoes, diced
2 baby eggplant, grilled and diced
3 large sprigs fresh basil
freshly cracked black pepper, to taste
Brush olive oil liberally over pitas.
Sprinkle with 1/2 the grated cheese, then crumbled goat cheese.
Sprinkle with olives, rapini, tomatoes and grilled eggplant.
Sprinkle with leftover grated cheese and top with basil and freshly ground pepper.
Bake on bottom rack of oven on cookie sheet at 400 F (200 C) for about 8 minutes or until cheese melts and pita is golden. For a crispier crust place pitas on foil to bake instead of a baking sheet.
Cut each pita into 4 triangles and serve warm.
Makes 4 servings.
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