Yields: 4 servings
Ingredients
- 3 cups cherry or grape tomatoes
- 1 tablespoon extra virgin olive oil
- 1 teaspoon balsamic vinegar
- ¼-½ teaspoon crushed red pepper depending on your heat preference
- Kosher salt
- 4 Whole Wheat Pitas
- 1 ounce shaved Parmesan cheese
- For the spread:
- 1 15.5- ounce can cannellini beans
- 12 fresh basil leaves
- 2 cloves garlic chopped
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- ¼ teaspoon kosher salt
- 3 tablespoons extra virgin olive oil
Instructions
- Pre-heat your oven to 400 degrees. Line a rimmed baking sheet with aluminum foil.
- Spread the tomatoes on the prepared baking sheet. Drizzle with olive oil and balsamic and sprinkle with crushed red pepper and a pinch of kosher salt. Toss to coat.
- Roast the tomatoes for 18-20 minutes until the tomatoes are soft and their skins are bursting. Let cool slightly.
- Meanwhile, place the beans, basil, garlic, lemon juice and salt in the bowl of a food processor (or high-powered blender). Process until smooth, scraping down the bowl a few times if necessary. With the motor running, drizzle in the olive oil. Process for 30 seconds more until the spread becomes light and fluffy. Transfer to a bowl and briefly set aside.
- Heat a grill or grill pan over medium-high heat. When hot, add the pitas and cook for 1-2 minutes per side until grill marks appear.
- Spread each pita generously with the white bean basil spread. Top with roasted cherry tomatoes and sprinkle with Parmesan. Serve whole, or slice each pita into quarters with a sharp knife.