Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Roasted Cherry Tomato and Feta Crisps




Source of Recipe


South Beach Diet Daily Dish


List of Ingredients




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




Recipe



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.