This recipe shows just how flexible the pita is. This is a fantastic light dessert or can be served at a brunch.
8 tablespoons ricotta cheese
12 dried apricots
3 tablespoons sliced toasted almonds
4 teaspoons Greek honey
Heat oven to 350 degrees F.
Spread cheese onto pitas. Top with apricots and almonds.
Bake for 10-15 minutes until cheese starts to bubble and brown. Remove from oven and cool slightly.
Drizzle with honey and serve.