Yield: 24 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| \N \N | Black pepper; to taste |
| \N \N | Romaine; or leaf lettuce |
| 12 \N | 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