Mini Pitas With Cheddar Feta And Olives Food

MEDITERRANEAN PITA TRIANGLES

Steps:

• Preheat oven to 425 degrees F.
• Place whole pitas on baking sheet.
• Mix yogurt, tahini, lemon juice, water and garlic until smooth.
• Spread half of yogurt mixture on each pita bread.
• Cut yellow pepper lengthwise into strips about 1/8 inch wide, then cut strips in half and place decoratively on pitas.
• Then top each pita with half of the tomatoes, olives and feta.
• Bake for 8 minutes, until pita begins to crisp and feta is beginning to melt.
• Remove from oven, cut pitas into 6-8 triangles and serve warm, or leave whole and serve as individual pizzas.

FETA AND MARINATED NIçOISE OLIVES WITH GRILLED PITAS

Steps:

• Make marinated olives:
• With a vegetable peeler remove 4 wide strips zest from lemon. Thinly slice garlic. Break rosemary and thyme into 1-inch pieces and halve bay leaves. In a small airtight container stir together all marinated-olive ingredients. Marinate olives, covered and chilled, at least 2 hours and up to 1 month.
• Prepare grill.
• Put feta on a platter and pour olives and marinade over it. Lightly brush pitas with oil and season with salt and pepper. Grill pitas on a rack set 5 to 6 inches over glowing coals about 1 minute on each side. (Alternatively, grill pitas in a hot well-seasoned ridged grill pan over moderately high heat.)
• Serve pitas warm with feta and olives. Serve cucumber spears on the side.