Preparation:
1/2 cup Onion -- diced 8 small Basil leaves -- small fresh 1/2 cup Mushrooms 2 teaspoons Fresh oregano -- chopped OR (chanterelles, crepes -- or 1/2 teaspoon Crushed dried basil (shiitake or cultivated ) 1 ounce Fresh low-fat goat cheese 1 6" whole-wheat pita bread 2 Plum Tomatoes -- fresh thinly -----ZUCCHINI VARITION----- 1/2 cup Zucchini -- thinly sliced 3 tablespoons Parmesan Cheese
Preheat oven or toaster oven to 400F. In a heavy skillet over medium heat, heat oil. Add onions and mushrooms; sauté‚for 5 minutes until the onion and mushrooms are tender. Meanwhile, split pita bread in half horizontally. Place pita halves directly on oven rack and bake for 5 minutes or until lightly toasted. Arrange tomato slices and basil leaves on bread. Scatter cooked onions and mushrooms over top. Sprinkle with oregano and goat cheese.
Bake 3 to 8 minutes or until begins to brown around edges. Remove from oven and cut each pita half in 4 wedges.
NOTE: Substitute zuccihini for the mushooms and Parmesan for goat cheese. Proceed as directed. ( I will keep the mushrooms and use Parmesan Cheese).
Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders, Ph.D., and Frances Towner Giedt |
