LernerCohen Healthcare
Recipe of the Month
October 2009
Pita Wedges with Green Olive Tapenade

Look for a brine-cured version of olives such as Cerignola, Lucque, Manzanillo, Picholine, Provencal, Sevillano or Sicilian.  The Tapenade may be made ahead, covered and refrigerated for up to 2 days.  Bring to room temperature before using.

Ingredients: 
3 whole-wheat pita breads, 6 inches in diameter, each cut into 8 wedges.
1 tsp extra virgin olive oil
1 shallot, finely chopped
2 Roma tomatoes, peeled and seeded then finely chopped
1 clove garlic, minced
1 tsp finely chopped fresh oregano, or ½ tsp dried oregano
½ tsp red pepper flakes (optional)
½ C dry white wine
¾ C pitted green olives, rinses, drained and roughly chopped
Grated zest of 1 lemon.
2 Tbsp chopped fresh Italian parsley

Instructions:

    1. Preheat oven to 400 °F.
    2. Arrange pita bread wedges in a single layer on a baking sheet.  Bake until crisp and lightly golden, about 8 minutes.  Set aside to cool.
    3. In a small frying pan, heat the olive oil over medium-high heat.  Add the shallot and sauté until softened, about 3 minutes.
    4. Add tomatoes, garlic, oregano and the red pepper flakes if using, and sauté until the tomatoes are tender, about 2 minutes. 
    5. Add the wine and slowly bring to a boil.  Reduce the heat to low and simmer, stirring often, until the liquid has evaporated, about 6 minutes.  The mixture will be thick. 
    6. Remove from heat, spoon the mixtures into a small bowl and let cool completely.  When cool, add the olives and lemon zest.  Stir to combine.
    7. Spoon 2 tsp of tapenade into each pita wedge, sprinkle evenly with parsley and divide among individual plates-4 wedges per plate.  Serve immediately.

Nutrition Information:
Serving Size: 4 pita wedges
Calories:  113
Carbohydrates: 20 grams
Fiber:  3 grams
Protein:  4 grams
Total Fat:  4 grams
Saturated Fat:  1 gram
Cholesterol:  0 milligrams
Sodium:  554 milligrams

Courtesy of Natalie von Suskil, MS, RD