Preheat the oven to 400 degrees.
Roast the red pepper over an open flame until the skin is blistered. Place it in a bowl and cover it with a towel until it is cool enough to handle. Peel off the skin, remove the seeds and stem. Dice the pepper finely.
Heat the cream cheese, feta and diced pepper over low heat, stirring often as not to scorch.
When the cheese mixture is melted, add the curry powder. Salt to taste.
Sprinkle the pita wedges with paprika. Bake until crisp on the outside, but still chewy inside, about 8 to 10 minutes. Serve warm.
1 large red bell pepper
1 lb. cream cheese
4 oz. feta
2 Tbsp. curry powder
Salt to taste
6 pita rounds (not pockets), cut into eighths
Smoked paprika for sprinkling
1 lb. cream cheese
4 oz. feta
2 Tbsp. curry powder
Salt to taste
6 pita rounds (not pockets), cut into eighths
Smoked paprika for sprinkling
This article appears in Sep 1-30, 2009.