1 package mini pitas
4 ounces feta cheese, preferably Bulgarian, thinly sliced
3 to 4 radishes, thinly sliced
1 jar (14 ounces) Hot or Mild PEPPADEW® peppers, chopped
Extra-virgin olive oil, for drizzling
Coarse salt and freshly ground pepper
Top each pita with a slice of feta, a few slices of radish, and a few pieces of chopped PEPPADEW® peppers. Drizzle with oil, and season with salt and pepper. Serve immediately.
Posted by: Martha Stewart