To make this garden-fresh filling, you’ll need: 4 ciliegine mozzarella balls, a handful of baby spinach, 1 tablespoon of pesto, 4 strips of red bell pepper, 4 cucumber batons, 3 halved grape tomatoes and clover sprouts for garnish.
Start by spreading the pesto on the inside of the pita. Then, stuff it with ingredients, placing the largest elements in the bottom of the pita first and the smallest elements last. Garnish with clover sprouts.
Aromatic ‘Elidia’ is a sweet, compact basil that’s ideal for growing in pots, although this warm-season herb also flourishes in sunny gardens. It's a type of Genovese basiil that resists turning bitter in slow-cooked dishes. It's also fine for making fresh pesto.
Packed with nutrients, carrot tops bring an earthy, carrot-y flavor to dishes. The stems tend to be tough, so stick with the ferny leaves. If those are tough to your palate, blanch them before using. Try carrot tops tossed in salads, cooked in stock, pureed into pesto or mixed with cilantro and pepper into chimichurri.
Set your sights on the perfect pita for your palate. Will it be the Mediterranean-Inspired Pita, The Pesto Garden Crunch or the Mexican-Inspired Pita? Each veggie variation boasts a different host of flavors, but they all start with a whole-wheat pita. To get started, slice the pita in half, and lightly toast the half you’d like to use. Save the other half for lunch tomorrow.
Bruschetta is the ideal potluck dinner hors d’oeuvre because its ingredients can be prepared ahead of time and toted in resealable containers for quick on-site assembly. Start with a fresh baguette and experiment with different toppings: caramelized dates, tomato jam or red pepper jelly over goat cheese; salami or crumbled Italian sausage atop fresh pesto; crispy bacon over Boursin cheese; or finely chopped pistachios over honey-topped cream cheese.