Preparation

• 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.