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toasted pitas w/ feta, capers & oregano




Source of Recipe


Turning Leaf


List of Ingredients




You can use this topping for two 10-12-inch pitas.

4 pita rounds (5½ to 6 inches)
1½ tablespoons extra-virgin olive oil
1 small garlic clove, minced
½ cup crumbled feta cheese (3 ounces)
2 tablespoons capers, drained and rinsed
¼ teaspoon crushed red-pepper flakes
1 tablespoon finely chopped fresh oregano leaves



Recipe



1. Preheat oven to 400 degrees.
2. Place the pita rounds on a baking sheet.
3. In a small bowl, combine the oil and the garlic. On a baking sheet, brush the oil mixture on all 4 pitas using a pastry brush. Sprinkle the feta, capers, and red-pepper flakes over the pitas, dividing evenly.
4. Bake pitas in middle of oven, rotating sheet halfway through baking, until pitas are golden brown and the cheese is softened, 5 to 8 minutes. Remove from oven, and sprinkle with the oregano. Serve whole or cut into wedges.