Grape Raita made with cucumber
For the pita toasts:
8 pita bread pockets, each split apart into 2 flat rounds
1/4 cup olive oil
2 cloves fresh garlic, minced
For the raita:
1 cup yogurt
3/4 cup green seedless grapes, coarsely chopped
3/4 cup cucumbers, seeded and diced 1/4 inch
1/2 cup green onion, thinly sliced
1 tablespoon fresh dill, minced
1 tablespoon fresh lemon juice
1 teaspoon salt
1/4 teaspoon black pepper, ground
1 tablespoon fresh parsley, minced
To make pita toasts: Combine olive oil and garlic; brush on split pita breads. Place pitas in a single layer on baking sheets and bake at 350 degrees for 15 minutes until golden brown and crisp. Let cool slightly, then break each pita into 4 pieces.
To make raita: Combine all ingredients in bowl; mix until well-combined. Serve pita and raita as an appetizer.
Yield: 2 cups raita and 32 pita "crackers"
Source: California Table Grape Commission