Mediterranean Relish with Cumin Pita Crisps
Vivien
This relish is best served at room temperature.
ingredients
- 2 teaspoons olive oil
- 1 cup finely chopped onion
- 1 tablespoon chopped garlic
- 1 cup canned crushed tomatoes with added puree
- 1 teaspoon fresh lemon juice
- 1/4 cup coarsely chopped drained oil-packed sun-dried tomatoes
- 1/4 cup pitted green olives (about 10)
- 1/4 cup (packed) fresh basil leaves
- 4 large drained canned artichoke hearts
- 2 tablespoons chopped fresh parsley
- 2 tablespoons toasted pine nuts
- 1 package pita bread
- olive oil
- cumin
- salt
- pepper
directions
- 1
For Relish:
- 2
Heat oil in medium nonstick skillet over medium heat. Add onion and sauté until just beginning to soften, about 3 minutes. Add garlic; sauté 30 seconds. Stir in canned tomatoes and lemon juice. Bring to simmer. Remove from heat.
- 3
Combine sun-dried tomatoes and next 5 ingredients in processor. Using on/off turns, process until vegetables are finely chopped. Transfer to medium bowl. Stir in tomato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Serve with vegetables.
- 4
For Pita Crisps:
- 5
Preheat oven to 400. Cut pita bread in half, and then into 8ths. Brush with olive oil and sprinkle with cumin, salt and pepper. Bake until golden brown.
Source: Vivien
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