Ingredients: 6 whole wheat or white pita bread, 6 inches in diameter 1 package (8 ounces) reduced-fat cream cheese (Neufchatel) or regular cream cheese , softened 2 tablespoons milk 6 tablespoons pesto 1 can (2 1/4 ounces) sliced ripe olives, drained 1/2 cup shreeded part-skim mozzarella cheese (3 ounces) 1/2 cup shredded Fontina or provolone cheese (3 ounces) 2 tablespoons grated Parmesan cheese 2 tablespoons chopped fresh parsley
Directions:1. Heat oven to 425?F. 2. Place pita breads on ungreased large cookie sheet. Mix cream cheese and milk until smooth. Spread on pita breads to within 1/4 inch of edge. Gently spread pesto over cream cheese. Top with olives. Sprinkle with cheeses and parsley. 3. Bake 7 to 12 minutes or until thoroughly heated and cheese is melted. |