EASY GREEK PITA APPETIZERS TO MAKE THIS SPRING

Easy Greek Pita Appetizers To Make This Spring image

Provided by Marilena Leavitt

Yield 6

Number Of Ingredients 11

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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 Pita Bread
3-4 pieces good quality Greek pita bread (I used Zea Greek pita)
For the toppings
Smoked salmon, cucumbers, radishes, tomatoes, olives, capers, fresh dill, red onions, or your favorite toppings.

Steps:

Place the Feta, Greek yogurt, apple cider vinegar, salt and pepper in a small food processor and process until fairly smooth.
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.
Refrigerate for at least an hour. Bring to room temperature, stir again and serve.
Gather all the toppings to assemble the Greek pita appetizers.
Lightly toast the pita bread, cut into wedges, and set aside.
Spread some whipped Feta cheese spread on each pita.
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.
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.
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.