I was inspired to make this when I had bits of favourite cheeses and no bread - only pitas - left over. Note: you can substitute sour cream for salsa.
- Portion size 4 servings
- Credits :
- 3 oz Brie cheese
- 4 oz Monteray Jack cheese shredded
- 4 oz old Cheddar cheese shredded
- 2 pita breads
- 4 salsa
MethodThinly spread Brie over one pita round, leaving approximately 1/2 inch of space the around edges.
Spread Monterey Jack cheese over top of the Brie.
Spread old cheddar over the Monterey Jack. Top with second pita and lightly press down.
Put on centre rack of toaster oven and toast at level 2 or 3 (depending on oven) until cheeses are melted and pita is crispy.
Slice in quarters or sixths (for smaller hands). Serve with side bowl of salsa for dipping and added zing. Serve with side salad or cole slaw to round out a tasty lunch.