Serves- 36 mini 2”pitas

1lb. Honey Smoked Salmon (warmed to room temperature)

36 each cocktail pitas, (2 inch round)

12 oz. cream cheese

8 oz. basil pesto

Balsamic syrup

Depending on the type of pita you’re using, they usually require some sort of last minute heating (toaster oven, broiler or sauté pan); prepare pita and cool to room temperature. Whip cream cheese in bowl until light and spreadable; add basil pesto and mix until well blended. Spread small amount of pesto mixture on top of prepared pita, then top with ¼-½ ounce of Honey Smoked Salmon and lastly, drizzle with balsamic syrup. Serve immediately.

Balsamic Syrup:

6 oz. balsamic syrup

4 oz white wine vinegar

1/2 cup brown sugar, packed

Juice of 1 lime

Put all ingredients into a medium saucepan and stir until sugar is completely dissolved. Bring to a boil and simmer for 20 minutes (stirring often), until liquid is reduced and thickens. Cool and pour into squeeze bottle.