Cheese, basil, and sun-dried tomatoes – a taste bud trio that’s very difficult to beat, especially when the cheese is oozing out of a perfectly toasted pita. Sided with a creamy feta & briny olive salad.
Grilled Cheese & Basil Pesto Pita with basil pesto & Kalamata olives
Ingredients
- 40 g Green Leaves rinse
- 40 g Pitted Kalamata Olives drain & roughly chop
- 100 g Cucumber rinse & cut into half-moons
- 60 g Danish-style Feta drain & crumble
- 100 ml Pesto Princess Basil Pesto
- 60 g Grated Mozzarella Cheese
- 40 g Sun-dried Tomatoes drain & roughly chop
- 5 g Fresh Basil rinse, pick & roughly tear
- 2 Pita Breads cut in half
- Oil cooking, olive or coconut
- Salt & Pepper
- Water
- Butter optional
Instructions
- LET'S START WITH SALAD In a salad bowl, toss together the rinsed green leaves, the chopped olives, the cucumber half-moons, the crumbled feta, a drizzle of olive oil, and a pinch of pepper.
- PERFECT PITAS In a bowl, combine the pesto, the grated mozzarella, the chopped sun-dried tomatoes, and ½ the torn basil. Open up the halved pitas and stuff with the cheesy pesto filling. Brush the outside of the pitas with butter (optional) or oil. Place a pan over medium heat.
- When hot, toast the filled pitas until the pitas are brown and the cheese is melted, 30-60 seconds per side. Alternatively, grill in a sandwich maker if you have one.
- DOUBLE YUM Plate up the grilled cheese pitas. Garnish with the remaining basil. Side with the feta & olive salad. There are few things better, Chef!
