Spinach-Artichoke Pita Crisp Appetizers

• 4 pita breads
• 2 Tbsp. olive oil, divided
• 6 small plum tomatoes, each cut into 4 slices
• 1 clove garlic, minced
• 1/4 tsp. pepper
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
• 2/3 cup tightly packed baby spinach leaves, cut into thin strips
• 1/4 cup chopped drained marinated artichoke hearts
• 1/4 cup chopped red onions
• 1 Tbsp. chopped fresh parsley

1. Heat oven to 400 degrees F.
2. Brush both sides of pitas evenly with 1 Tbsp.
3. oil; place in single layer on baking sheet.
4. Bake 6 to 8 min.
5. or until crisp and golden brown on both sides, turning after 4 min.
6. Cool.
7. Meanwhile, place tomato slices in single layer on separate parchment-covered baking sheet sprayed with cooking spray; brush with remaining oil.
8. Sprinkle with garlic and pepper.
9. Bake 15 to 20 min.
10. or until tomatoes are roasted and softened.
11. Cool.
12. Mix cream cheese spread, spinach and artichokes until blended; spread onto pitas.
13. Top with tomatoes; sprinkle with onions and parsley.
14. Cut into wedges,

pita breads, olive oil, tomatoes, clove garlic, pepper, philadelphia cream cheese, tightly packed baby spinach leaves, red onions, parsley

Taken from www.kraftrecipes.com/recipes/spinach-artichoke-pita-crisp-appetizers-163049.aspx (may not work)