These Cherry Tomato and Feta Crisps couldn’t be any easier to make… or any more delicious! There’s no need to chop the garlic to flavor the oil for the crisps; just smash the clove with the flat side of a chef ‘s knife, remove the peel and toss into the olive oil.
Throwing a party? This Cherry Tomato and Feta Crisps recipe can easily be doubled or tripled for a crowd. They make the perfect nutritious and delicious appetizer for your healthy snack table.
Healthy snacks are essential to your weight loss plan. That’s why we’ve filled our recipe page with plenty of smart and satisfying snack recipes! From sweet to savory, we’ve got a treat for every palate. Get inspired by some of our favorite ideas below:
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- 1 Healthy Fat
- 0.5 Good Carbohydrates
- 0.5 Vegetables
Ingredients:
- 12 cherry tomatoes, halved
- 1 tsp. extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/3 cup crumbled feta cheese
- 3 large black olives, pitted and slivered
- Fresh rosemary sprigs, for garnish
- 1 large garlic clove, smashed and peeled
- 1 Tbsp. extra-virgin olive oil
- 1 (8-inch) whole wheat pita round
- Salt and freshly ground black pepper
Directions:
- Preheat oven to 350.
- 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 to 15 minutes, or until softened.
- While the tomatoes are baking, prepare the crisps: In a cup, stir the smashed garlic into the 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 the garlic oil and sprinkle lightly with salt and pepper. Bake the pita wedges for 7 minutes, or until crisp and golden.
- To assemble: Top the crisps with the tomatoes, feta, and olives. Garnish with rosemary sprigs. Serve warm or at room temperature.
- TIPS : The pita crisps can be made 1 day ahead and stored in a tightly covered container at room temperature. You can roast the tomatoes up to 4 hours ahead of time and set aside, lightly covered, at room temperature until ready to use.
