Recipe by breezermom
This is served at our neighborhood Greek restaurant as soon as you sit down at the table. I've tried my best to duplicate it. Had to figure it out as DD wants it everytime she comes home to visit....and the restaurant is closed during holiday when she is here!! Measurements are estimated, as I always just eyeball the ingredients. More oil is always better....more juice for the bread! :)
Top Review by Baby Kato
I loved, loved, loved this simple dish. So much flavor, amazing textures, just a few ingredients to achieve heaven. It was quick and really easy to make. I will be enjoying this often. Served with Mini Naan Bread and sweet tomatoes. Thank you so much for sharing. Kudos on making it into my favorites Cookbook for 2016.
- 1⁄2 cup feta cheese, crumbled
- 1⁄4 cup kalamata olive, pitted and diced (add more if you love them)
- 1⁄4 cup garlic-infused extra-virgin olive oil (the type for dipping)
- 2 slices pita bread
Directions See How It's Made
- Combine the feta cheese and the olives.
- Drizzle the garlic infused oil over the mix, until it looks juicy and perfect for dipping your bread into.
- Spray a skillet with olive oil baking spray, or pour enough olive oil in the skillet to just coat the bottom. Heat over medium-high heat. Warm your pita bread in the skillet. Remove, and cut into quarters. Repeat with the other piece of pita bread. (When desperate, I've seen this eaten with yeast rolls. lol).
- Serve the bread warm from the skillet with the feta cheese mix. The feta cheese/olive mix should be at room temperature or just slightly warmer. You don't want the olive oil congealed, so if made ahead of time, zap it at 50% in the microwave to knock the chill off of it. It's almost like Greek crostini!