4 Whole MyBread Pitas
¼-½ Cup Olive Oil
½ Cup Za’atar Spice Mix (Middle Eastern spice found at grocery store)
1 Tablespoon Salt
2 Cup drained White Beans (cannellini, giant white, or white butter beans)
¼ Cup Cider Vinegar
2-3 Cloves Garlic
½ Cup Olive Oil
1 Tablespoon Salt
½Tablespoon Black Pepper
Juice of 1 Lemon
Cut each MyBread pita into 6 even wedges, toss in olive oil, and then sprinkle with salt and Za’atar spices. Place wedges onto a parchment lined baking try and toast in a preheated 425 degree F convection oven for 10-12 min or until golden brown.
In a blender, combine all the Dip ingredients except for the olive oil. Once the initial ingredients are smooth and well blended, slowly pour in the olive oil to create a smooth and creamy texture.
Serve the white bean dip, chilled in a bowl with freshly toasted pita wedges. Garnish the dip with olive oil, Za’atar, and/or fresh herbs.
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Sweet Pita Crisps:
2 pieces of MyBread GF Pita Bread, torn into bite size pieces
3 TB unsalted Butter
½ c sugar
1 tsp ground ceylon cinnamon
¼ tsp ground cardamom
⅛ tsp kosher salt
1 c Greek yogurt
4 strawberries, sliced
1 mango, peeled and sliced
2 tablespoons strawberry jam
2 mint leaves (optional) torn into pieces
Procedure: To make the bread crumbs: Preheat the oven to 350 F. Line a baking sheet with parchment paper or a non stick liner. Cut or tear the pita into bit size pieces, place in a bowl and set aside. Melt the butter in a skillet over medium heat and cook until it begins brown. Remove the pan from heat, add the pita and sugar, and stir to combine. Sprinkle the spices and salt over the top and gently stir. Transfer the pita mixture to the prepared baking sheet and bake until the sugar&butter coating caramelizes, about 20-30min. Remove from the oven and let cool.
To build the parfait: In a small glass, line the bottom with half of the jam. Layer a couple pieces of strawberry and mango on top. Layer a couple of the spiced brown butter pita crisps. Then top with half the yogurt. Repeat this process once more, and then garnish with any remaining strawberries, mango, crisps, and garnish mint. Store covered in the refrigerator for 1 day, or eat immediately!