To make this simple take a whole wheat pita, brush it with evoo, and spread a good amount of chopped garlic. Then place in toaster over for 2-3 so crust gets golden and crunchy. I then topped the pita with a thin layer of cottage cheese (I used a fork to avoid the runniness of the cottage cheese), sliced heirloom tomatoes, and feta and place back in the toaster for 3 minutes. Garnished with fresh basil from the garden (and of course a healthy amount of crushed red pepper) it made a delicious afternoon lunch.
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