Queen of Lebanese Cuisine Julie Taboulie

• 6 pita bread circular crostini’s, brushed with extra virgin oil and baked until lightly golden brown and crispy
• Cinnamon spice, ground and sprinkled on top
• 6 tsp. homemade Lebanese yogurt “Labneh” or Greek Yogurt
• 6 tsp. Sabra Salsa Mango Peach
• 1/4 cup pine nuts, slightly toasted
• Honey, drizzled

1). Take two small pita bread loaves (key note: do not split into two separate halves). Then take a small round bread cutter and create circular shapes cut into approximately 2inch. diameters.
2). Now, place the 6 pita bread circles on an oiled sheet pan and brush with extra virgin olive oil on each side. Place another same-sized sheet pan on top of the pita bread circles and place in the center rack of a pre-heated oven and bake until lightly golden brown and crispy for approximately 12-15 minutes. Halfway through baking (after about 6 minutes) remove the top sheet pan (this technique will keep your pita bread circles from curling up while also keeping the two parts of the pita bread adhered together). Then immediately remove from oven and transfer pita bread crostini’s on to your serving plate and set aside on standby to cool.
3). Once the crostini’s are cool, simply spoon 1 tsp. of homemade Lebanese yogurt “Labneh” or Greek yogurt in the center of the crostini, then spoon 1 tsp. of Sabra Salsa Mango Peach over the yogurt and top with slightly toasted-to-perfection pine nuts. Lightly drizzle with honey and sprinkle with ground cinnamon spice for a sweet Sabra Salsa finale!

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