PITA CRISPS WITH FETA-RADISH SPREAD

By Clarabell

Ingredients

• 5 T extra-virgin olive oil
• 2 pocket pitas, split open
• 1 package sheep’s milk-feta cheese (8 oz) coarsely chopped
• 1/4 c plain whole-milk yogurt, preferably Greek
• 2 T fresh lemon juice
• 3 T coarsely chopped fresh flat-leaf parsley
• 4 radishes, quartered and thinly sliced (about 1/2 c)

Preparation

Step 1

The thick consistency of Greek yogurt is ideal for this spread. If your grocer doesn’t sell it, use another whole-milk yogurt, and drain it for thirty minutes in a fine sieve set over a bowl. You can make the spread one day ahead and refrigerate it (cover with plastic wrap); wait until just before serving to stir in the parsley and radishes.


Preheat oven to 350 degrees. Using 2 T oil, brush insides of pita rounds. Cut each round into 6 wedges. Arrange wedges in a single layer on a baking sheet, oiled sides up; toast until golden brown and crisp, 7-10 minutes.

Meanwhile, pulse feta, yogurt, lemon juice, and remaining 3 T oil in a food processor just until mixture is thick and spreadable, about 10 pulses. Transfer to a medium bowl, and stir in parsley and radishes. Serve with pita crisps.