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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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