pita filling

Expanding on yesterday's theme, today I'm going to meander a bit in the search of something to eat with my soon-to-be-made pita bread.

One of my thoughts is that I could use the "sauce" that I made for bruchetta.

Now true Italian bruchetta really doesn't appeal to me. It's essentially thick sliced toasted bread rubbed with a head of garlic and drizzled with olive oil. Now to me that's just the foundation--and most restaurants here in the US prepare a more elaborate version of bruchetta as well.

I like to dice tomatoes--usually small ones like romas--and add olive oil and basil to the bowl, maybe some balsamic vinegar for bite, and kosher salt. Most people add pepper but I don't like red or black pepper. I'll use white pepper or paprika instead.

For bruchetta I'd slice a baguette of bread on the bias, maybe an inch apart, spread garlic butter on one side, toast for a minute or so then drizzle with olive oil. Add tomato mixture on top, sprinkle cheese--preferably feta--and toast a little longer. Then eat!

For the pita bread I'd just make the tomato mixture with the cheese added in but I'd use a harder cheese like parmesan instead of the feta. Then I'd add the mix to the pita bread, heat them in a panini press or on an iron skillet and then eat!

Here's a recipe I just grabbed off of the web that is similar to what I do:

Ingredients:

Toast:

• 1/2 loaf French Bread, sliced thinly
• 1/2 cup olive oil
• 3 cloves garlic, peeled and minced

Topping:

• 3 tomatoes, cut into small chunks
• 1/4 cup fresh basil leaves, chopped
• 3 cloves garlic, peeled and minced
• 1/4 cup red onions
• 1 Tbsp olive oil
• 2 Tbsp Balsamic vinegar
• salt and pepper to taste
• 1/4-1/2 cup grated parmesan or romano cheese

Directions:

Toast:
Preheat the oven to 375F. Combine the oil and garlic. Spread the mixture on one side of the bread. Place oil side up on baking sheet, and place in oven until bread starts to turn golden brown, approximately 10 minutes. Revove from oven and cool.

Topping:
Combine all of the topping ingredients except the cheese. With a slotted spoon, place mixture of top of garlic toast. Sprinkle with cheese. Serve.

By the way, can you tell that I've not had lunch two days in a row? I certainly think about food a lot more when I am hungry!!