Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Most any cheese will work in this recipe. Blue cheese and mozzarella are especially good options.

Recipe by Oxmoor House January 2003

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Oxmoor House

Recipe Summary

prep:
5 mins
cook:
9 mins
total:
14 mins
Yield:
4 servings (serving size: 1 pita)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven 450°.

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  • Steam asparagus, covered, 2 minutes or until crisp-tender. Rinse with cold water; drain.

  • Combine oil and garlic. Brush over pitas. Arrange tomato slices and asparagus on pitas. Sprinkle with basil, pepper, and salt. Top evenly with Parmesan cheese. Bake at 450º for 7 to 8 minutes or until edges are golden.

Source

Cooking Light Superfast Suppers

Nutrition Facts

245 calories; calories from fat 20%; fat 5.4g; saturated fat 1.8g; mono fat 2.4g; poly fat 0.7g; protein 10.5g; carbohydrates 40g; fiber 3.5g; cholesterol 5mg; iron 2.7mg; sodium 601mg; calcium 177mg.
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