Artichoke Heart and Ham Topped Pita CrispsWalt & Catherine |
3 6-inch pita breads
1/2 cup butter, melted
1 teaspoon Dijon mustard
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
Pinch cayenne pepper
1 14-ounce can artichoke hearts, drained and finely chopped
1/2 cup smoked ham, chopped
1/3 cup grated Parmesan cheese
Cut pitas in half horizontally to make 6 rounds
Place smooth side down on large baking sheet.
Combine melted butter, mustard, thyme, oregano and cayenne pepper. Brush
evenly over pita rounds.
Bake in preheated 400-degree oven for 2 minutes.
Sprinkle artichoke and ham pieces evenly over pitas. Top with cheese.
Return to oven for 8 minutes or until crisp.
Cut in quarters while still warm. Serve immediately or cool, then pile on
plate, cover and refrigerate.
To reheat, place in a single layer on baking sheet and bake in preheated
350-degree oven for approximately 5 minutes.
Can be assembled and baked ahead of time so they only need the 5 minute
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