Homemade Pita Recipes: Garlic, Ricotta, and Prosciutto Pita

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Lunch on the run: that’s Shrimp Salad with Lemon Balm and Fennel on the bottom, and Garlic Ricotta and Proscuitto Stuffed Pita on top.

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<em>Serves 4.</em>
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<p>This is fine picnic fare, but add the tomatoes at the last minute or you will have a soggy pita.</p>
<p>• 2 to 3 cloves garlic, minced<br />
• 1/3 cup ricotta cheese<br />
• 6 tablespoons (1 small package) cream cheese, softened<br />
• 2 tablespoons butter, softened<br />
• 1 bunch chervil, chopped<br />
• 4 pitas<br />
• 16 thin slices prosciutto<br />
• 1 bunch arugula<br />
• 2 large ripe tomatoes, sliced and salted to taste</p>
<p>1. Blend the garlic and ricotta in a food processor for 10 seconds. Cut the cream cheese and butter into quarters and add them one at a time, processing until blended. Add the chervil and process just until blended.</p>
<p>2. Spread some of the ricotta mixture in each pita pocket and fill with prosciutto, arugula, and tomatoes.</p>
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<em>Culinary herbalist Debbie Whittaker writes and lectures on gourmet herbal cuisine from her home in Denver, Colorado.</em>
<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/making-pita-bread-packed-with-goodness.aspx”>
<strong>Homemade Pita Recipes</strong>
</a>.</p>

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