Quick Prosciutto Bites with Spinach Dip
- servings: 12
- Additional info:
INGREDIENTS
Imperial
Ingredient Metric
|
3 pitas, halved lengthwise
|
|
½ pomegranate, seeds removed
|
|
113g (4 oz) soft goat cheese with herbs
|
|
100g (3.5 oz) prosciutto
|
|
½ container of Le Grec Spinach dip
|
|
2 tbsp olive oil
|
|
1 tbsp dried herbs
|
PREPARATION
- Preheat the oven to 350°F (175°C).
- Cut the pita halves into triangles. In a bowl, toss the triangles with olive oil and dried herbs.
- Spread the pita triangles evenly on a baking sheet lined with parchment paper. Bake for about 12 minutes, flipping them halfway through, until golden brown.
- While the pitas bake, slice the prosciutto lengthwise into thin strips and set aside.
- Remove the pitas from the oven and let them cool for 10 minutes. Once cooled, spread about ½ tbsp of Le Grec Spinach dip on each pita triangle.
- Top each triangle with a small strip of prosciutto.
- Crumble the goat cheese over the prosciutto.
- Sprinkle a few pomegranate seeds on each bite for a burst of flavor and color.
- Enjoy!
NOTES
| Imperial | Metric | |
|---|---|---|
| | | 3 pitas, halved lengthwise | | |
| | | ½ pomegranate, seeds removed | | |
| | | 113g (4 oz) soft goat cheese with herbs | | |
| | | 100g (3.5 oz) prosciutto | | |
| | | ½ container of Le Grec Spinach dip | | |
| | | 2 tbsp olive oil | | |
| | | 1 tbsp dried herbs | | |
PREPARATION
- Preheat the oven to 350°F (175°C).
- Cut the pita halves into triangles. In a bowl, toss the triangles with olive oil and dried herbs.
- Spread the pita triangles evenly on a baking sheet lined with parchment paper. Bake for about 12 minutes, flipping them halfway through, until golden brown.
- While the pitas bake, slice the prosciutto lengthwise into thin strips and set aside.
- Remove the pitas from the oven and let them cool for 10 minutes. Once cooled, spread about ½ tbsp of Le Grec Spinach dip on each pita triangle.
- Top each triangle with a small strip of prosciutto.
- Crumble the goat cheese over the prosciutto.
- Sprinkle a few pomegranate seeds on each bite for a burst of flavor and color.
- Enjoy!
NOTES
© Morehouse Food Canada Ltd. 2017 - All rights reserved.
22 min
12
preparation | servings | 
difficulty | 
appreciation
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INGREDIENTS
| Imperial | Metric | |
|---|---|---|
| | | 3 pitas, halved lengthwise | | |
| | | ½ pomegranate, seeds removed | | |
| | | 113g (4 oz) soft goat cheese with herbs | | |
| | | 100g (3.5 oz) prosciutto | | |
| | | ½ container of Le Grec Spinach dip | | |
| | | 2 tbsp olive oil | | |
| | | 1 tbsp dried herbs | | |
PREPARATION
- Preheat the oven to 350°F (175°C).
- Cut the pita halves into triangles. In a bowl, toss the triangles with olive oil and dried herbs.
- Spread the pita triangles evenly on a baking sheet lined with parchment paper. Bake for about 12 minutes, flipping them halfway through, until golden brown.
- While the pitas bake, slice the prosciutto lengthwise into thin strips and set aside.
- Remove the pitas from the oven and let them cool for 10 minutes. Once cooled, spread about ½ tbsp of Le Grec Spinach dip on each pita triangle.
- Top each triangle with a small strip of prosciutto.
- Crumble the goat cheese over the prosciutto.
- Sprinkle a few pomegranate seeds on each bite for a burst of flavor and color.
- Enjoy!
NOTES
LEGEND :
preparation | servings
difficulty | appreciation
