Parmesan and oregano crisps with nduja dip.
Cook time: 8 mins | Prep time: 10 mins | Serves: 4-6
Ingredients.
1 tablespoon dried oregano
1 tablespoon grated parmesan
2 tablespoons (40 ml) olive oil
1 flat bread/ Lebanese pita- 2 days old
Sea salt to serve
Nduja Dip
10g nduja
½ cup plain greek yoghurt
50g cream cheese
Method.
1. In a blender add nduja, yoghurt and cream cheese. Blitz until smooth and store in the fridge until needed.
2. Preheat the oven to 180ºC (160ºC fan). Line a baking tray with baking paper. In a small bowl add oregano, parmesan and olive oil. Stir and with a pastry brush, generously brush the mixture over one side of the bread.
3. Cut bread into triangles and place onto the baking tray, trying not to overlap pieces.
4. Bake for 8 minutes, until golden brown. Serve with a sprinkle of sea salt and nduja dip.
