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+ servings

Grilled Pitas with White Bean Basil Spread and Roasted Tomatoes

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 25 minutes
Yields: 4 servings


  • 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


  • 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.