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!
Servings: 4 servings
Calories: 268kcal
Ingredients
- 2 large pitas
- 2 Tbsp olive oil
- 1 tsp kosher salt
- 4 oz cream cheese room temperature
- 2 Tbsp dill finely chopped
- ½ large cucumber thinly sliced
- 3 oz smoked salmon
- ¼ cup capers drained
- flaky sea salt
Instructions
- 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.
Nutrition
Sodium: 1293mg | Calcium: 61mg | Vitamin C: 2mg | Vitamin A: 457IU | Sugar: 1g | Fiber: 1g | Potassium: 161mg | Cholesterol: 36mg | Calories: 268kcal | Saturated Fat: 7g | Fat: 18g | Protein: 9g | Carbohydrates: 18g | Iron: 1mg
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