Khubz-Chetta (Middle Eastern Bruschetta)

Ingredients

8 whole wheat mini pita bread rounds

2 large ripe tomatoes, cored and sliced into 1/4-inch thick rounds

2 cloves garlic, finely minced

1/2 cup feta cheese, crumbled or cubed

Kosher salt

black pepper

za'ataar

fresh parsely, finely minced

Preheat the oven to 325-degrees F.

Arrange tomato slices on a baking sheet, drizzle with oil, sprinkle with salt and pepper.

Top each with the garlic and put in oven and back until warmed and slightly softened; about 10 minutes.

Remove the tomatoes and set them aside.

Place the pita rounds on another baking tray and pierce each one, many times, with a fork.

Brush liberally with more olive oil. Bake until slightly crisp, about 10 - 15 minutes.

Remove bread from oven and set aside.

Put crisped pitas on a serving platter; spread each one with some of the hummus.

Top with a tomato slice, and squeeze a few drops of lemon juice on top.

Then sprinkle each tomato with za-ataar and some feta cheese, followed by the parsley.

Drizzle with more olive oil, if desired, and serve.

Za-ataar is a Middle Eastern spice blend that contains sesame seeds and sumac. It can be found in most specialty or ethnic grocery stores.

'Khubz' is the Arabic word for 'bread'

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Friday, June 11, 2010 - 8:13am

Gorey