Pita Crisps with Lebanese Labne

• 2 large pita bread, each cut into 10 wedges
• Garlic olive oil spray
• 1 x 150g Captain's Table Lebanese Labne Dip
• 340g jar marinated artichoke hearts, drained
• basil leaves, for garnish

1. Spray the pita bread wedges on both sides with the garlic olive oil, and place onto two baking trays.
2. Bake in a moderate oven180C for 10-12 minutes or until golden and crisp.
3. Allow to cool.
4. Spread the Lebanese Labne onto each pita crisp, top with artichoke hearts and garnish with basil leaves.
5. Serve immediately

pita bread, garlic, basil

Taken from www.kraftrecipes.com/recipes/pita-crisps-lebanese-labne-111502.aspx (may not work)