Cherry Tomato & Feta Crisps

Ingredients:

Topping:

• 12 cherry tomatoes
• 1 tsp. extra-virgin olive oil
• salt
• freshly ground black pepper
• 1/3 cup crumbled reduced-fat feta cheese
• 3 large black olives, pitted and slivered
• fresh rosemary sprigs

Crisps:

• 1 large garlic clove, smashed and peeled
• 1 tbsp. extra-virgin olive oil
• 1 (8-inch) whole-wheat pita round
• salt
• freshly ground black pepper

Makes 16 Crisps (4 per serving)

1. Heat the oven to 400 F.
2. For the topping: In a medium bowl, toss the tomatoes with the oil and salt and pepper to taste. Place the tomatoes on a baking sheet and bake, shaking the pan occasionally, for 10-15 minutes, or until softened.
3. While the tomatoes are baking, prepare the crisps: In a cup, stir the smashed garlic and oil. Cut the pita into 8 even, double-layer triangles. Separate each triangle into 2 wedges. Place the pita wedges split-side up in a single layer on another baking sheet. Brush with garlic oil and sprinkle lightly with salt and pepper. Bake the pita wedges for 7 minutes, or until crisp and golden.
4. To assemble: Top the crisps with the tomatoes, feta, and olives. Garnish with rosemary sprigs. Serve warm or at room temperature.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is what I call gourmet chips and cheese.These little snacks are perfect for all kinds of parties, especially around the holidays. You can even serve these when you're watching your favorite sports teams. 4 of these 'chips' are 1 serving and 1 point per serving. These 'chips' look and taste better but they are also better for you. You can use any crumbled cheese such as goat, blue or gorgonzola cheese with the tomatoes and any dried herb such as basil, oregano, dill, marjoram, etc. as well and your crisps will be delicious. As for the olive oil, I highly recommend using flavor infused olive oil to go with what kind of flavors you're going to use. For more information, visit www.TheImperialOlive.com.