Preparation time:
Cooking time:
Serves: 6
Ingredients
6 medium sized pita breads
150gm sundried tomato pesto
750gm McCain Sliced Potatoes, steamed
100gm pancetta, roughly chopped
150gm cherry tomatoes, halved
150gm mozzarella cheese, grated
3 spring onions, chopped
Method
To assemble crisp breads spread tomato pesto evenly on each pita bread. Divide potatoes, pancetta, tomatoes and cheese evenly between each pita. Place breads on a baking tray and place in a preheated 200c oven for 10 - 12 minutes or until pitas are crisp and cheese is golden. To serve top each with a sprinkle of the fresh spring onions and serve immediately.
Chef’s Tip
These can be cut into small triangles and served as finger food at your next party.