Think of these as a trendier version of cheese sauce-smothered nachos.
3 pita breads (about 7" diameter)
1-1/2 cups coarsely grated asiago
2/3 cup sliced black olives
3 tbsp sliced almonds
3 tbsp dark raisins such as Sultanas or Thompsons
3 tbsp basil pesto
Freshly ground black pepper
Step 1: Line a baking sheet with foil. Preheat the oven to 375ºF.
Step 2: Cut each pita bread into 8 wedges. Lay the wedges close together in a single layer on the lined sheet so they are touching but not overlapping.
Step 3: Sprinkle 1/2 the cheese over the bread followed by all the sliced olives, almonds, raisins and pesto (drop by little drizzles and dollops). Sprinkle on the rest of the cheese. Finish with several grindings of black pepper.
Step 4: Bake for 15 minutes until the cheese is bubbly and the edges of the pitas are golden and crisp. Serve immediately.
Make ahead: Up to a day before, pre-slice the pita bread but don’t top them. Keep the pita wedges wrapped and chilled. Pre-measure the other ingredients (keep the cheese and pesto chilled).
Makes 24 pieces