print this page

INGREDIENTS
8 oz. container of lo-fat ricotta cheese
small red onion sliced
1 lemon cut into wedges ( for serving)
small dill sprigs ( for garnish)
1 tbs. baby capers
4 oz. sliced smoked salmon
6 pita breads

DIRECTIONS
Pre-heat oven to 350 degrees
Place ricotta in a bowl and season to taste
Spread ricotta over pita bread but leaving a border around edge of pita
Add small salmon slices, sliced onions, scatter baby capers on top
Bake on a tray for 15 mins. until base is crispy around the edge

Garnish with dill sprigs and lemon wedges