Good Recipes from Friendly Eaters
Pita Crisps with Radish-Feta Spread
5 tablespoons extra-virgin olive oil
2 pocket pitas, split open
8 oz sheep’s-milk feta cheese, coarsely chopped
1/4 cup plain whole-milk yogurt
2 tablespoons fresh lemon juice
3 tablespoons coarsely chopped fresh parsley
4 radishes, quartered and thinly sliced
Preheat oven to 350 degrees. Using 2 tablespoons oil, brush insides of pita rounds. Cut each round into 6 wedges. Arrange wedges in a single layer on a baking sheet, oiled sides up; toast until golden brown and crisp, 7 to 10 minutes. Meanwhile, pulse feta, yogurt, lemon juice, and remaining 3 tablespoons oil in a food processor just until mixture is thick and spreadable, about 10 pulses. Transfer to a medium bowl, and stir in parsley and radishes. Serve with pita crisps. From www.marthastewart.com.
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