Pita dots with brine and paprika

Name: pita dots with brine and paprika
Total time: 25 min
Yield: 16
Ingredients: 2 tablespoon olive oil; 2 sweet pointed peppers; 2 toes garlic; 1 tablespoon thyme leaves; 2 teaspoon paprika; 4 tablespoon tomato ketchup; 4 pita bread; 100 gram brine meat; 2 tablespoon parsley

Ingredients

Directions

Cut the pointed peppers into small cubes. Press the garlic. Finely chop the parsley.
Heat the olive oil in a pan with a thick bottom.
Spoon the peppercorns with garlic, thyme, paprika, salt and pepper.
Smother the paprika covered in a gentle simmer for five minutes.
Stir in the tomato ketchup and heat for another two minutes without lid.
Allow the pepper mixture to cool.
Roast the pita bread in a toaster or in a hot grill pan.
Cut the slices of salted meat into quarters and fold them twice.
Cut the pita bread into quarters and push the dots open. Put a piece of brine meat in each tip and add some paprika.
Garnish with some parsley.
Put the pit points close together in a small bowl.