No-Cook Pita Tree Appetizers
Mark Boughton Photography / styling by Callie Blount
Ingredients
- 1 pita bread
- 8 pretzel sticks
- 2tablespoons pesto
- 4ounces softened cream cheese
- Roasted red peppers
Instructions
- 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.
- Combine pesto with softened cream cheese and spread on top. Decorate with roasted red peppers, cut into thin strips, to form a garland.