12 mini pita loaves
1 tablespoon extra-virgin olive oil
2 tablespoons extra-virgin olive oil
1/2 cup thinly sliced red onion
4 garlic cloves, peeled, thinly sliced
1/2 cup cooked crumbled bacon, 4 thick cut slices
1/3 cup Sun-Maid Golden Raisins
3/4 cup (3-ounces) shredded Fontina cheese
1/4 cup sliced fresh basil leaves
Place pita loaves on cookie sheet; brush with 1 tablespoon olive oil; set aside.
Meanwhile, place 2 tablespoons olive oil in medium size skillet.
Add red onion and garlic cloves.
Cook over medium heat, stirring occasionally, until onion and garlic are softened (6 to 7 minutes).
Add crumbled bacon and golden raisins. Continue cooking, stirring occasionally, until raisins plump slightly and mixture is heated through (4 to 5 minutes).
Place about 1 tablespoon raisin mixture on top of each pita loaf.
Sprinkle each loaf with about 1 tablespoon shredded cheese.
Place cookie sheet under broiler and heat for 45 to 60 seconds or until cheese is bubbly.
Remove from oven and sprinkle with basil leaves. Serve immediately.