FETA CHERRY TOMATO CRISPS
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Cherry Tomato and Feta Crisps

Topping
12 cherry tomatoes, halved
1 teaspoon olive oil
1/3 cup feta cheese, crumbled
3 large black olives, or 10 small black olives, pitted and chopped
Salt and black pepper to taste
Fresh rosemary leaves to garnish

Pita Crisps
1 1/2 whole-wheat pita rounds
1 medium garlic clove, smashed
1 tablespoon olive oil
Salt and black pepper to taste

Instructions
Preheat oven to 350 F, In medium bowl, toss tomatoes
with oil, salt and pepper. Roast 10 to 15 minutes,
until softened, shaking pan occasionally. Keep oven at
350 F. In small cup, stir smashed garlic into oil.
Cut 1 pita into 8 even double-layer triangles. Separate
each triangle into 2 wedges. Repeat with half of another
pita, for a total of 24 wedges. Place pitas, split-side
up in a single layer on a baking sheet. Brush with garlic
oil; sprinkle with salt and pepper. Bake 7 minutes, until
crisp and golden. Cool. Top crisps with tomatoes, feta and
olives. Garnish with a rosemary leaf. Serve warm or at room
temperature.

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