2 tablespoons store-bought basil pesto
1 cup (2%) cottage cheese
1/4 teaspoon garlic salt (or Italian seasoning)
2 tablespoons chopped tomatoes
1 teaspoon chopped fresh basil
2 tablespoons grated Parmesan cheese
Toast pita bread in a toaster oven until crispy and firm, about 1 minute. Lightly spread a tablespoon of pesto over entire surface of each pita bread.
In a small bowl, combine cottage cheese with garlic salt; spread 1/2 cup over each pita. Divide tomato, basil, and Parmesan cheese sprinkling on pitas; slice into 4 wedges each and serve immediately. (4 wedges per serving.)
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