DEMETRA ORGANICS, CA, March 28, 2019.
Healthy, delicious and easy to make appetizers with ancient grain low-gluten ZEA pita bread!
Start with toasted ZEA pita bread as your base, slather with a generous dollop of tangy, whipped feta cheese spread, then, finish each with a variety of tasty toppings. The first topping includes crisp cucumber slices, thin baby radishes, smoked salmon and fresh dill. The second topping is a play on the traditional Greek salad–heirloom cherry tomatoes, baby cucumbers, briny olives, tiny capers, and shallots. The third suggestion is shelled young edamame, baby radishes, and minced red onion.
For the Whipped Feta Cheese Spread
8 oz. Greek Feta cheese, crumbled
¼ cup plain Greek yogurt
1 TBSP apple cider (or red wine) vinegar
½ tsp. sea salt
¼ tsp. freshly ground pepper
3-4 TBSP extra virgin olive oil
For the toasted ZEA pita bread
3-4 pieces pita bread
For the toppings
Smoked salmon, cucumbers, radishes, tomatoes, olives, capers, fresh dill, red onions, or your favorite toppings.
1. Place the feta, Greek yogurt, apple cider vinegar, salt and pepper in a small food processor and process until fairly smooth.
2. Add the extra virgin olive oil in a slow, steady stream while continuing to pulse (you may need more or less olive oil, depending on the consistency you desire). Taste and adjust the seasoning.
3. Refrigerate for at least an hour. Bring to room temperature, stir again and serve.
4. Gather all the toppings to assemble the Greek pita appetizers.
5. Lightly toast the pita bread, cut into wedges, and set aside.
6. Spread some whipped Feta cheese spread on each pita.
7. For the salmon-topped pita wedges. Using a vegetable peeler, cut a baby cucumber into ribbons and then slice a few baby radishes with a very sharp knife. Place on the pita wedges. Top with thin slices of smoked salmon, a few fresh dill sprigs, and a drizzle of olive oil.
8. For the tomato and cucumber-topped pita wedges. In a small bowl, toss a few heirloom cherry tomato halves, baby cucumber slices, chopped Kalamata olives, sliced shallots, olive oil and oregano. Top the pita wedges with the mixture and sprinkle with some sea salt.
9. For the radish and edamame-topped pita wedges. Slice a couple of baby radishes very thinly and place them on the pita wedges. Top with cooked edamame, minced red onion, a sprinkle of sea salt, and a drizzle of olive oil.
Each topped pita wedge is delicious on its own and they all look great together on an appetizer board, should you decide to assemble them yourself as your guests arrive. They are great for a brunch and they are a wonderful “opening act” to any dinner party. As it is always the case with simple dishes like this, the quality of the individual ingredients is of great importance so the taste is not compromised and the flavor of each bite comes through!
In collaboration with Chef Marilena Leavitt (www.marilenaskitchen.com).