Ingredients:

8 pita

2 T Basil chiffonade

6 oz. Goat Cheese

1 1/2 c. parmesan cheese

2 c. mozzarella

3 c. cooked shrimp

1 clove garlic, minced

Method:

Sprinkle each pita with garlic, then mozzarella. Divide goat cheese and shrimp among pita. Top with parmesan and basil.

Broil 5 minutes or until bubbly and edges are beginning to brown, longer for a crisper crust. Serve whole or cut into quarters.

8 whole servings or 16 appetizer portions.