Provolone and Roasted Red Pepper Crisps
Provolone and Roasted Red Pepper Crisps
Appetizers
Ingredients
- 2 pitas, each split into 2 rounds, or 6 "mini" pitas sliced into two rounds
- 4 tablespoons Fustini's Tuscan Herb olive oil
- 1/2 teaspoon Fustini's Tuscan spice blend
- 1 teaspoon paprika
- Kosher salt
- 1 16-ounce jar of roasted red peppers, drained and cut into strips
- 1 garlic clove, thinly sliced
- 1 teaspoon fresh lemon juice
- 1 cup grated provolone
Directions
- Pre-heat oven broiler. Arrange pita halves, cut side up on a baking sheet. Brush with 2 tablespoons of olive oil and sprinkle with the Tuscan spices, paprika and salt. Broil until crips, 2 -3 minutes. Remove from oven and set aside.
- In a large skillet, heat the remaining 2 tablespoons of olive oil. Add the peppers, garlic and salt to taste. Cook until the peppers are hot and fragrant 2-3 minutes. Stir in the lemon juice.
- Top the pita halves with the pepper mixture and sprinkle with the provolone. Broil until the provolone melts, 2-3 minutes. Slice before serving.
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