Prep 5 mins
Cook 5 mins
These little delights are easy and out of this world delicious! The pita pocket makes a lovely, crispy crust. I make one of these and pop it into my toaster oven and in about ten minutes have a "gourmet-style" lunch. Fantastic for cutting into quarters and serving as party appetizers too. Note: The tomato, pesto and feta cheese amounts are approximate - put on as much or little of each as you want.
- 1 pita pocket
- 1 tablespoon pesto sauce
- 1 fresh tomato, chopped
- 1⁄4 cup feta cheese, crumbled
- chopped fresh basil (optional)
- Preheat oven to 400°F.
- Spread pesto on pita pocket.
- Top with desired amount of tomato, basil (if using) and feta cheese.
- Pop into oven for 5-10 minutes.
- As easy as that! Enjoy.
I made these last night as an appetizer for my book club. They are FABULOUS! So easy to make and very versatile. I made two as is and added chopped marinated artichoke hearts and roasted red peppers to two more. Both were great and enjoyed by my friends. I think kalamata olives and red onion would be good too. This recipe is sure to become my to-go starter for Mediterranean dinners and casual parties.
I went to bed dreaming about last night's pesto feta pita pizza. Then the city's mosquito truck shattered it.
Sooo good! I used naan bread instead of pita, homemade pesto, and sun-dried tomato since I had no fresh on hand. Also used a good strong sheep's milk feta (and lots of it!) Thanks for sharing!