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:


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

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.

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!!


LZ Blogger said…
This LOOKS awesome! I may try this out! ~ jb///
Michelle said…
Oh how delicous! Mmmmm that looks sooooo good! Hmmmm a glass of aussie red would work wonders to that reciepe :)
Oh My God, you are making me very hungry! Yummmy Yummy! It all looks fantasticlly mouth wateringly GOOD, and I want some--Right Now Please!! (lol)
That first photograph began to speak to my stomach and made my mouth water...by the time I got to that recipe, I was drooling on the Keyboard here...!
kenju said…
Utenzi, PLEASE tell me where you are buying white pepper these days. I have been out for 2 months and I cannot find it.

Too bad it is too late to go out for bruschetta! You made me hungry!
Scottage said…
OK, that's not fair. I'm totally hungry now. When are you coming over to make this for me?
Becky said…
I'm salivating now. I'm on Weight Watchers, so I'm always looking for quick, somewhat healthy recipes.

Came by way of Michele!
Chatty said…
OMG...that looks so good!

Michele sent me today. :)
craziequeen said…
ooh - I must try that sometime....


Michele sent me tonight :-)

margalit said…
I'm a big breadmaker myself, although I admit that I use the machine to make the dough and then bake it in the oven. My machine makes incredible dough. Anyhow, your bruschetta sounds fabulous and I'm taking down the recipe for when I've got tomatos growing out of my ears.

Here via Michele, of course.
Paige said…
What lovely looking food. Makes me ready to eat! Hi here from Michele's place.
Dorkette said…
Ah yes, Utenzi! I've been here before via Michele.... your bruschetta pictures are doing a number on me. I am the antithesis of Betty Crocker, so I need to keep company with good cooks.
Dorkette said…
Utenzi: I was KIDDING about using EVOO in my mac & cheese! Hah!
MissMeliss said…
I love your version of bruschetta - it's similar to mine.

As to pita...It's a great medium for peanut butter and honey, if you're in dire need of comfort mixed with childhood.
Jean-Luc Picard said…
Italian food is always lovely.

Michele sent me here.
Helen said…
Love Bruschetta as long as it's not too hard. Crispy, crunchy - those both work but hard doens't cut it and these look great. Also, I've got a George Foreman grill so there you go!
PS-calling for snow here Tuesday and Wednesday! You were right!
Maritza said…
That looks wonderful! Your recipes are the best!

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