3 medium tomatoes, cut into wedges
2 tbsp/45 mL Garlic & Parsley Grapeseed Oil
Freshly-ground Sea Salt & Black Tellicherry Peppercorns,to taste
1 tbsp/45 mL Tarragon
3/4 cup/180 mL drained canned garbanzo beans (chickpeas)
1 tsp/5 mL Garlic Liquid Spice
1/2 tsp/2.5 mL Rosemary
1/2 tsp/2.5 mL Sage
1/2 tsp/2.5 mL Thyme
4 pita rounds
3/4 cup/180 mL sliced Kalamata olives
3/4 cup/180 mL crumbled feta cheese
Preheat oven to 375°F/190°C. Toss tomatoes with a tablespoon of oil, salt, pepper and tarragon, saving 1/2 tsp/2.5 mL of tarragon for later. Roast tomatoes for 12-15 minutes.Mash beans with remaining oil, Liquid Spice and herbs, including remaining tarragon. Spread herbed beans onto each pita; top with olives nd cheese and bake 10 minutes. Makes 4 individual pizzas, or 16 appetizers.
Try this:—Roasted tomatoes cnn be tossed with salad or past, or used asa bread topping.—Roast onion wewdges, fresh mushrooms and/or a bulb of garlic to use along with tomatoes.—Try goat cheese instead of feta, or a more tradditional blend of Parmesan and mozzarella.
Grapeseed Oil can be ordered at http://watkinsonline.com