Mediterranean pita bruschetta
Nutrition Info.(per serve)
4 tomatoes, cubed
2 tablespoons pesto
1 clove garlic, crushed
1 lemon, grated zest
2 tablespoons chopped fresh parsley
6 mini or 4 large pita breads
4 tablespoons diced peppadew peppers
4 tablespoons chargrilled mushrooms
4 tablespoons chopped sun-dried tomatoes
Total fat 6g
Saturated fat 1g
Dietary fibre 4g
1 To make salsa, combine salsa ingredients. Season with pepper.
2 Cut pita breads into 18 even pieces (3 per serve), then toast or grill until bread begins to char. Top each toasted piece with some tomato salsa.
3 Then top 6 pieces with Peppadews, 6 with chargrilled mushrooms, 6 with sun-dried tomatoes. To serve, garnish with fresh basil (optional).
Serve as part of our Easy entertaining: Cheat's cuisine dinner party menu for six, which also includes a complete shopping list and step-by-step timeline.
Make it gluten free: Use gluten-free pita bread, and check your pesto is gluten free (or use homemade).