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Sun-dried Tomato and Herb Cheddar Filling in Mini Pita Pockets

  • 8 oz Balderson Premium Medium Cheddar
  • 2 tsp slivered, sun-dried tomatoes, in oil
  • 2 green onions, freshly sliced
  • 2 tbsp fresh parsley, finely chopped
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp coarsely ground black pepper
  • 1/4 tsp hot red pepper flakes, optional
  • 30 mini pita pockets
  1. Cut cheese into 3/4-inch (2 cm) cubes.
  2. Place cheese cubes in bowl and add sun-dried tomatoes, onions and parsley.
  3. Mix together oil and peppers.
  4. Pour into bowl and toss to coat.
  5. Cover and refrigerate for 30 minutes.
  6. Cut mini pita pockets in half.
  7. Tuck small piece of Arugula into each pocket.
  8. Spoon in filling.

SERVINGS:

BAKING TIME:

30