Ingredients
2 tablespoons olive oil4 whole pita breads2 packages (4 ounces each) herbed fresh goat cheese4 ounces thinly sliced prosciutto2 cups Moroccan Tapenade2 tablespoons thinly sliced fresh basil
Preparation
Spread oil over both sides of each pita bread. Place on a griddle. Cook over low heat for 2-4 minutes on each side or until golden brown and crispy.
Spread with goat cheese; top with prosciutto. Spread each with 1/2 cup tapenade; sprinkle with basil. Cut into four wedges. Serve immediately.
