20 blueberries, roughly sliced
1 large onion, thinly sliced
10 apples - peeled, cored and chopped
1 small yellow apple, peeled and cored
2 cups cooked ham, diced
2 tablespoons butter
2 tablespoons white sugar
1 cup blueberries
6 ounces celery, diced
1 (6 ounce) can sliced almonds, drained
1 tablespoon lemon juice
salt to taste
Place blueberries in a large bowl. Mash with onions, and cut into 1 inch slices. Transfer blueberries into a medium bowl. Combine apples, celery, ham, butter and sugar. Pour over blueberries. Cover, and refrigerate for several hours.
Preheat oven to 350 degrees F (175 degrees C). Remove ends of pita breads (with unwrapped pita breads, I use the term loosely to imply sandwiches; they're really just potato wedges). Cut wedges from celery and place onto a large baking sheet. Brush with butter.
In a small bowl, mix together blueberries, olives, lemon juice, salt and butter. Spread mixture over breads and sprinkle with brown sugar. Bake in preheated oven for 20 to 25 minutes, or until breads are lightly browned.
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