Gorgonzola Minis
Mini pita breads are perfect for last-minute entertaining because they can be topped with a variety of staples on hand at a moment's notice. Try sliced Brie cheese, pepperoni and sauce, or pesto and goat cheese. You can also open them into pockets to fill with prepared salads or spreads.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per Piece: about | - |
| cal | 49 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | trace |
| chol | 6 mg |
| sodium | 139 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 2% |
| vit A | 6% |
| vit C | 35% |
| folate | 5% |
-
12 mini pitas
2 roasted sweet red peppers, sliced
2 tbsp (25 mL) slivered fresh basil
1/2 cup (125 mL) crumbled Gorgonzola cheese
1 tbsp (15 mL) balsamic vinegar
Preparation:
Place pitas on baking sheet. Top with red peppers and basil; sprinkle with Gorgonzola. Bake in 400°F (200°C) oven for 6 to 8 minutes or until cheese is melted. Drizzle with vinegar.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »