Kids and adults alike will love these little pita bites, especially since they can be thrown together in no time at all! We enjoy it topped with a little bit of hummus, but don’t be afraid to try out your own combinations. Dill or parsley can be used instead of the green onion, or try adding some red pepper or carrots for extra crunch. You can also add a bit of sweetness by topping the baked pita with apples and celery, or spinach and sliced pears.
4 6-inch whole-wheat round pita breads, cut in half
4 oz. fat-free, shredded mozzarella cheese (about 1 cup)
1 clove garlic, minced
⅟2 tsp. dried basil
2 medium tomatoes, sliced into quarter-inch rounds, salt-free
1 large cucumber, cut into quarter-inch pieces, peeled
1 green onion, chopped
- Preheat oven (regular or toaster oven) to 350 degrees.
- Cut the pita breads in half (so you have two rounds) and set aside.
- Shred the cheese and mix well with the garlic.
- Sprinkle the dried basil over the shredded cheese.
- Divide cheese evenly between the 8 pita halves, 2 Tablespoons per pita bread.
- Place pita breads with cheese on a flat pan, cookie sheet or aluminum foil and put in the oven for 5 minutes, until the cheese melts. You may wish to make these in batches to keep the cheese melted and the bread from getting hard.
- Remove from heat carefully, put on plates and serve with sliced tomatoes, cucumbers, and green onions.
Per serving: Calories 223, Total Fat 1.8g, Sat. Fat 0.3g, Carbohydrates 39g, Sugars 4g, Fiber 6g, Cholesterol 5mg, Protein 16g, Sodium 536mg.
Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart® Program.
Get creative with your toppings and let us know what you come up with in the comments below!