Bruschetta Pita Wedges Recipes

PESTO PITA BRUSCHETTA - 2 WAYS

Pesto Pita Bruschetta - 2 Ways image

This is an healthier alternative to bruschetta using pita bread instead of a baguette or french stick. You can either use mayonnaise or cheese spread to mix with the pesto & either tomato slices or diced tomatoes. I use a soft cheese spread, the ones that are sold in triangles, they are really creamy & mix really well with the pesto.

Provided by Mandy

Categories Lunch/Snacks

Time 4m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1 pita bread round
1 teaspoon prepared pesto sauce
1 teaspoon mayonnaise or 1 teaspoon cream cheese spread
1 tomatoes, thinly sliced or 1/2 cup chopped grape tomatoes
2 tablespoons fresh parmesan cheese, grated

Steps:

Combine the pesto & mayonnaise or pesto & cream cheese. ( I do this on the pita to save on dishes).
Place or sprinkle tomatoes on top and then sprinkle with parmesan cheese.
Place under you griller or broiler and cook until pitas are slightly crisp & cheese is melted.

Nutrition Facts : Calories 259.1, Fat 6.1, SaturatedFat 2.5, Cholesterol 12.1, Sodium 550, Carbohydrate 39.9, Fiber 2.8, Sugar 4.4, Protein 11.3

EGGPLANT BRUSCHETTA WITH PITA CHIPS

Eggplant Bruschetta with Pita Chips image

Provided by Aaron McCargo Jr.

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 Mediterranean flatbreads, no pockets
4 tablespoons extra-virgin olive oil
Freshly ground black pepper
1/4 cup feta cheese, finely crumbled
1 medium eggplant, peeled, cut lengthwise into slices
4 tablespoons extra-virgin olive oil, for eggplant, plus 4 tablespoons, for bruschetta mix
Sea salt and freshly ground black pepper
1 avocado, diced
3 plum tomatoes, seeded and finely diced
2 tablespoons freshly chopped oregano leaves
2 tablespoons freshly chopped thyme leaves
1 lemon, juiced

Steps:

Preheat oven to 400 degrees F.
Cut flatbreads into 8 wedges. Place wedges into a large bowl and drizzle with 4 tablespoons olive oil. Sprinkle with black pepper and toss to coat. Place on an ungreased baking sheet and lightly top with feta cheese. Bake for 5 to 8 minutes. Remove from oven and set aside.
Preheat grill to medium-high heat.
Brush eggplant with 4 tablespoons extra-virgin olive oil and season with salt and pepper.
Place on grill and cook for 2 minutes on each side or until tender. Remove from grill and dice. Add the eggplant to a bowl, stir in remaining ingredients, including 4 tablespoons of olive oil, and toss to combine. Serve with toasted pita chips.

PITA BREAD BRUSCHETTA ON THE GRILL

Pita Bread Bruschetta on the Grill image

I've read recipes of doing pizza on the bbq so I thought I'd try this one. We often grill up some pita bread to use with some tzatziki dip so I was pretty sure it would work. And it did! Very quick and easy for an appetizer.

Provided by KLV2993

Categories Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tomatoes, seeded and diced
1/4 onion, diced
1 garlic clove, minced
1 tablespoon olive oil
1/4 cup parmesan cheese
1 teaspoon fresh basil
1 teaspoon fresh oregano
1/4 teaspoon pepper
1/2 cup mozzarella cheese, grated
2 Greek pita breads (not with the pockets.)

Steps:

Mix the first 8 ingredients and put aside. (this can be done ahead of time and refrigerated until needed).
Brush the pita breads with a little bit of olive oil (and garlic if desired).
Grill on each side for a couple of minutes - and no longer! Make sure the grill is at meduim heat.
Once you've flipped it twice, put some of the tomato mixture on the top side of the pita bread, sprinkle some mozzarella cheese over top and then close the lid for a couple of minutes until the cheese is melted.
Take it off the grill and cut each pita into 6 wedges. Enjoy!

Nutrition Facts : Calories 132.1, Fat 5.9, SaturatedFat 2.3, Cholesterol 11, Sodium 231.8, Carbohydrate 14, Fiber 1.2, Sugar 1.7, Protein 6

BRUSCHETTA PITA WEDGES

Bruschetta Pita Wedges image

Using fresh herbs-both for the aroma and the flavor are great! Fresh basil, oregano, thyme and rosemary-any of them will work in these little pizza-like wedges.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 20m

Yield 6

Number Of Ingredients 8

Ingredients

2 whole wheat pita breads (7 inch)
1 tablespoon fat-free balsamic vinaigrette or fat-free Italian dressing
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 large plum (Roma) tomatoes, seeded, chopped (1 cup)
1 clove garlic, finely chopped
1/3 cup plain fat-free hummus
1/2 cup shredded part-skim mozzarella cheese
1 tablespoon shredded Parmesan cheese

Steps:

Heat oven to 400°F. On large cookie sheet, place pita breads. Bake 6 to 8 minutes or until slightly crisp.
In medium bowl, mix vinaigrette, basil, tomatoes and garlic.
Spread half of the hummus over each pita bread. Spoon tomato mixture over hummus. Sprinkle with cheeses.
Bake 5 to 6 minutes or until tomato mixture is hot. Cut each pita bread into 6 wedges.

Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 5 mg, Fiber 3 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 3 g, TransFat 0 g

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