No-Cook Pita Tree Appetizers

Mark Boughton Photography / styling by Callie Blount


1 pita bread
8 pretzel sticks
2tablespoons pesto
4ounces softened cream cheese
Roasted red peppers


  1. Cut pita bread into 8 triangles. Insert a pretzel stick into the shortest edge of the triangle. Lightly toast pitas, if desired, in a 350°F oven.
  2. Combine pesto with softened cream cheese and spread on top. Decorate with roasted red peppers, cut into thin strips, to form a garland.