creamy italian pita

24 Servings
2½ quart Ricotta cheese
12 ounces Grated parmesan cheese; (1-qt)
1 pounds Finely chopped celery; (1-qt)
1 pounds Tomatoes; fresh, cubed (2-1/2 cups)
¼ cup Fresh chopped basil
  Black pepper; to taste
  Romaine; or leaf lettuce
12  Whole pita rounds; cut in half, lightly toasted

1. In the bowl of a food processor, whirl the ricotta cheese with the Parmesan until whipped and blended.

2. Stir in the chopped celery, tomatoes, and seasoning.

3. Assemble the sandwich by lining each warmed pita pocket with lettuce leaf and 4 oz. of filling.

Meal Planning *Per 5-oz serving (half) 284 cals, 12⅘ g fat, 550 mg sodium.

*smooth cheese and crunchy vegetables in a warm pita! *Chunky Variation: substitute cottage cheese and stir by hand.

Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996). | 07/13/97 Contact kitPATh phannema@...

Recipe by: Moosewood for a Crowd

Similar recipes

Random recipe of the day

Steak 'n mushrooms

Follow us

 Subscribe in a reader