Salmon Pita With Ricotta
« This is a fun recipe to make when you're with friends. »
Ingredients
- 30 ml (2 tbsp.) pesto, store-bought
- 5 slices of smoked salmon
- 60 ml (1/4 cup) red onion, thinly sliced
- 4 cherry tomatoes, halved
- 5 ml (1 tsp.) capers
- 30 ml (2 tbsp.) dandelion or basil leaves
- 5 ml (1 tsp.) Herbes de Provence
- 125 ml (1/2 cup) Ricotta de l'Abbaye de Saint-Benoît-du-Lac cheese
- Salt and pepper
- Bread chosen: Pita bread
Preparation
Spread the pita bread with pesto. Add the smoked salmon, onion, tomatoes, capers, basil, and Provencal herbs on the pita bread. Cover with a generous portion of Ricotta de l'Abbaye de Saint-Benoît-du-Lac cheese. Add salt and pepper. Close the sandwich with a second piece of pita bread. Bake at 230°C (450°F), until the cheese is melted. Serve.
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