|Hot and Cheesy Flatbread
Something different to serve with summer salads
5 (6- to 8-inch) pita breads
Olive oil for brushing the breads
2 to 3 tablespoons finely chopped dill pickles
2 to 3 tablespoons minced parsley
1 jalapeno pepper, seeds removed, minced
½ cup shredded Cheddar cheese or Mexican Bend cheese
Preheat oven to 400°.
Place bread rounds on a large baking sheet. Lightly brush with oil. Combine pickes, parsley, jalapeno pepper and Cheddar cheese in a bowl. Sprinkle the mixture over breads.
Bake in preheated 400-degree oven for 8 to 10 minutes until cheese is melted and tops are golden. Transfer to racks to cool. Cut each round into 4 wedges. Makes 20 wedges.
Serve these Flatbread Wedges warm with salad or soup. They are also good as an appetizer with wine and cocktails.
I like using a Sweet and Hot pickle for these flatbread rounds.