Baked pita bites with cream cheese, cucumbers, and smoked salmon
Easy holiday appetizer, perfect for entertaining! Pita wedges are baked until crispy, then topped with a classic combo of cream cheese, cucumber, and smoked salmon. Simply irresistible!
Preheat oven to 375 F. Line a rimmed baking sheet with parchment paper.
Place pita on a flat work surface. Using a sharp knife, cut each pita into 6 equal wedges — first cut each pita in half, then cut each half into 3 equal wedges. Place onto lined baking sheet.
Drizzle olive oil over pita wedges, then season with kosher salt. Bake for 6-8 minutes, until lightly browned and crisp. Set aside and let cool.
In a small bowl, combine cream cheese and dill, then stir until well mixed. Place 1 tablespoon cream cheese mixture on top of each cooled pita wedge. Use a small spatula to carefully spread, then top with 1 or 2 slices of cucumber, and a small piece of smoked salmon. Serve immediately.
Notes
*Cooled, baked pita wedges will keep in an airtight container at room temperature for 1 to 2 days.