|It’s so simple to make, Just get a fresh pineapple and cut off the top, now split the top in half so it will lay flat. You just need the top, save the pineapple for eating later.|
|I used about 70 pecan halves, nice ones, not cracked. It sounds like a lot but I just bought an 8 ounce bag of raw pecan halves at Trader Joes and still had some leftover.
Place them all over in rows on top and along the sides.
|You can serve this with your favorite crackers or baby carrots, it feeds a crowd!|
|You can even make the cream cheese mixture up to 3 days before, I’ve done it and it tastes even better because all the flavors come together.|
|The bean dip has flavors of garlic, parsley, and lemon all swirled with olive oil.|
|The pita chips are made my taking a piece of pita bread, cutting it in strips then snipping the tops off and separating the top from the bottom. Then each strip is individually brushed with dried rosemary and olive oil then baked. You could make them up to 3 weeks ahead.I did a blog post on these a while back, here’s the link to the recipe on that page and here is the recipe on this post.
ROSEMARY OLIVE OIL PITA CHIPS WITH TUSCAN WHITE BEAN DIP: (Thanks Jean!)
First thing you do is soak some dried rosemary ( not fresh) in a bowl of extra virgin olive oil, you’ll be using this mixture for brushing on the pita’s. Let it soak for a good hour or so.
**1 15oz can of drained and rinsed cannellini beans.
**1/4 cup of fresh Italian parsley
**2T fresh lemon juice along with and the grated lemon peel of one lemon
**1 garlic clove
**salt and pepper
**1/3 cup of olive oil
Put everything in a food processor and stream in the olive oil until nice and creamy. So easy!
For the pita chips, buy a bag of fresh pita’s, take each pita and cut them into long strips, you should get six to 8 strips per pita. Now snip off the tips to square them off, and separate. After separation you should have around 16 individual chips then per pita. ( see why I say it makes a ton!) Brush each strip with the rosemary olive oil mixture on the rough side of the pita, the inner side, place on a baking sheet, sprinkle with kosher salt and bake in a 400F oven for about 7-8 minutes, or until golden brown. Let them cool on a rack, then place them in your cookie tin for storage.
NOTE: I would suggest not to put any rosemary in the dip at all, just the parsley, otherwise it would be too overpowering, the freshness of the zest, lemon juice, parsley and garlic is a great compliment. Feel free to double, triple, or whatever the recipe. I made 8 bags of pita with 6 cans of beans for my son and DIL’s baby shower!!!
|I hope you try these summer appetizers for your next party!|