Crunchy toasted pitta bread, filled with a melted mix of 3 dairy free cheeses. Great for a quick lunch, especially when you need a cheese fix. I’ll list the cheeses that I used, if you’d prefer to use different cheese, or they aren’t available where you are, feel free to swap them. Just make sure to use a cheese that will melt
Yield; Two servings Cook time; 10 minutes
You’ll need;
- Two large pittas, carefully slit open
- Cheese mix – 60g/2oz grated red Leicester Sheese, 60g/2oz grated Violife Greek style, one tablespoon of vegan cream cheese, one pinch of salt and black pepper
- One teaspoon of dairy free butter
Method;
- Carefully slit open the pitta, being careful not to split/rip it. Then set aside
- Mix together the cheeses until they’re well combined. Split the mixture in half, then spread the cheese inside each pitta bread
- In a large pan (I used a griddle pan, but a frying pan works too) melt the butter over a medium heat. Once melted pop in the pittas
- Give them about five minutes to toast, then flip and let them cook on the other side (they might take a couple of minutes less on the other side)
Once they’re lightly browned on both sides, they’re ready to serve
Bethany's Vegan Kitchen 
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