Friday, August 27, 2010

Antipachos


Dave and Danielle put this recipe in my birthday cookbook and we were so excited to try it out this weekend for their visit! Be creative with your toppings- salami, chicken, tomatoes, pepperjack cheese etc

1 cups shredded provolone cheese, divided
6 pita breads
Olive oil cooking spray
1 teaspoon garlic powder
1 teaspoon dried oregano
3 roasted red peppers, drained, pat dry and chopped
1 small jar marinated mushrooms, drained and chopped
1 can artichoke hearts in water, drained, quartered
1/2 cup chopped pitted good quality olives

Directions
Preheat the oven to 425 degrees F.

Cut the pita breads into wedges, 6 per pita, using a knife or kitchen scissors. Scatter the pita on a baking sheet, spray the bread wedges with olive oil cooking spray and season with garlic powder and dried oregano and bake 10 to 12 minutes until crisp. Remove pita chips and cover with roasted red peppers, mushrooms, artichokes, olives and remaining 1 cups provolone cheese. Place the nachos back in the oven 5 minutes to melt cheese then serve

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