Bruschetta Pita Wedges Recipes

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.

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.

Steps:

• For the pita:.
• 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.
• For the bruschetta:.
• 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. (If you can't grill outside, use your grill pan). 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.

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!