Grape Raita with Toasted Pitas

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