This recipe can be an entreee in itself or used for nibbles.

Ingredients

• 4 tblsp olive oil
• 4 mini-sized pita bread
• 1 tsp minced garlic
• 1 tblsp chopped fresh tender rosemary leaves
• ½ cup sundried tomato pesto
• 2-3 tblsp sour cream or crème fraiche (optional)
• grated rind one or two limes
• 2 tblsp lime juice
• ½ 1 tsp minced red chilli

Method

1. Mix the olive oil with the garlic and rosemary and brush over the pita breads. Sprinkle with flaky salt if wished.
2. Place on an oven tray and bake at 200ºC for 10-12 minutes until golden and crispy. Cut into wedges or quarters to serve with the Sundried Tomato and Lime Dip.

Sundried Tomato and Lime Dip

1. In a bowl stir together the pesto, cream, if using, lime rind, lime juice and chilli.

Cooks Tips

Lime and tomato are a great flavour combination. Use it with salsas, soups or dips over summer.