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Grilled Cheese Pita with Harissa
2013-08-06
https://www.metro.ca/userfiles/image/recipes/pita-grille-fromage-harissa-6747.jpg
PT00M
PT20M
PT35M
In a large mixing bowl, combine all the ingredients except for the pitas. Mix well and taste, adjusting the seasonings as necessary. The mixture may be prepared up to 2 days in advance and refrigerated until needed.On a cutting board or clean work surface, open up the pitas horizontally by cutting carefully around the outside edge of each one, taking care to leave 1/4 of the edge intact. Gently pull apart the two layers to open up the pita.Place 1/4 of the bean and cheese mixture in the centre of each pita and spread it out a bit. Close and repeat with the remaining pitas.In a dry cast iron or non-stick pan, grill one pita on medium heat for 2 minutes, until nicely toasted and crisp on one side. Carefully flip the pita using a spatula and toast on the other side until the outside is browned and the cheese is melted. Repeat with the remaining pitas.Cool slightly then cut in half and serve.
4
Saputo
5
1
5
5
14 oz (398 mL) can mixed beans, rinsed and drained
1/2 cup (125 mL) red onion, finely chopped
1/2 cup (125 mL) red pepper, diced (about 1/2 a red pepper)
1/2 cup (125 mL) coriander or parsley, chopped
300 g piece provolone cheese, cut into 1 cm (1/2") cubes
1 Tbsp. (15 mL) harissa
1 Tbsp. (15 mL) freshly squeezed lemon juice
1/2 tsp. (3 mL) lemon zest
salt and pepper
4 pitas
Grilled Cheese Pita with Harissa
4
servings
0:00
Preparation
0:20
COOKING
0:35
TOTAL TIME
Ingredients
-
14 oz
(398 mL)can mixed beans, rinsed and drained
-
1/2 cup
(125 mL)red onion, finely chopped
-
1/2 cup
(125 mL)red pepper, diced (about 1/2 a red pepper)
-
1/2 cup
(125 mL)coriander or parsley, chopped
-
300 g
piece provolone cheese, cut into 1 cm (1/2") cubes
-
1 Tbsp.
(15 mL)harissa
-
1 Tbsp.
(15 mL)freshly squeezed lemon juice
-
1/2 tsp.
(3 mL)lemon zest
-
salt and pepper
-
4
pitas
Preparation
In a large mixing bowl, combine all the ingredients except for the pitas. Mix well and taste, adjusting the seasonings as necessary. The mixture may be prepared up to 2 days in advance and refrigerated until needed.
On a cutting board or clean work surface, open up the pitas horizontally by cutting carefully around the outside edge of each one, taking care to leave 1/4 of the edge intact. Gently pull apart the two layers to open up the pita.
Place 1/4 of the bean and cheese mixture in the centre of each pita and spread it out a bit. Close and repeat with the remaining pitas.
In a dry cast iron or non-stick pan, grill one pita on medium heat for 2 minutes, until nicely toasted and crisp on one side. Carefully flip the pita using a spatula and toast on the other side until the outside is browned and the cheese is melted. Repeat with the remaining pitas.
Cool slightly then cut in half and serve.
Source :
Saputo
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
