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Method:

  • Olive oil 25 ml
  • Garlic cloves 3 pc
  • Salt 5 ml
  • Black pepper (ground) 2 ml
  • Pita ( medium sized, cut into triangles) 4 pc
  • Cheddar cheese (grated) 100 g
  • Mozzarella cheese (grated) 100 g
  • Prosciutto 130 g
  • Pesto 150 ml
  • Feta cheese 80 g
  • Peppadews (finely chopped) 50 g
  1. Method:

    • Pre-heat the oven to 170 ⁰C.
    • Blend together the olive oil and garlic, and season with salt and black pepper. Brush on the inside of the pita bread. Place the cheddar cheese and mozzarella on the inside with a piece of prosciutto. Close and stick a skewer through (pointy side facing up).
    • Combine the Robertsons Cayenne pepper and pesto. Brush the top of the pita bread, followed by prosciutto slices shaped like a “s". Add a few peppadews and feta cubes.
    • Place onto a tray and bake for 8 minutes or until cheese melts and pita turns golden brown.
    • Serve on a wooden board and garnish with rocket.
  2. Chef's Tip:

    • Substitute prosciutto for biltong or bacon.