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Roasted Cherry Tomato and Feta Crisps*

Topping
12 cherry tomatoes, halved
1 tsp 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 Tbsp olive oil
Salt and black pepper to taste

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. No need to chop the garlic to flavor the pita; just smash the clove with the flat edge of your chef's knife and toss the whole thing in the olive 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.

Nutritional Information: 22 calories, 1.3 total fat (0.4 g sat), 180 mg cholesterol, 2 g carbohydrate, 0.7 g protein, 0.3 g fiber, 49.5 mg sodium

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