«
»

Olive and Pesto Pita Wedges

1/2 cup pesto
6, 7″ diameter pita breads
1 1/4 cups sliced olives
3 tbsp slivered sundried tomatoes OR 1 4oz jar sliced pimiento
3/4 cup freshly grated parmesan cheese

Preheat oven to 450F. Spread pesto evenly on pita breads, right to the edges. Scatter the olives and tomato slivers or pimiento slices on top. Sprinkle with cheese. Cut each pita into 6 wedges. Bake until crisp and browned, 10-12 minutes.

This entry was posted on Wednesday, July 23rd, 2008 at 1:44 pm and is filed under Easiest Finger Appetizers, Quick Easy Appetizers. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

Comments are closed.