RECIPE

Pita wedges with green olive tapenade

SERVES 6

Ingredients
3 whole-wheat pita breads, 6 inches in diameter, each cut into 8 wedges
1 teaspoon extra-virgin olive oil
1 shallot, finely chopped
2 plum (Roma) tomatoes, peeled and seeded, then finely chopped
1 clove garlic, minced
1 teaspoon finely chopped fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1/2 cup dry white wine
3/4 cup pitted green olives, rinsed, drained, and roughly chopped
Grated zest of 1 lemon
2 tablespoons chopped fresh flat-leaf (Italian) parsley

Dietitian's Tip: The secret to this Mediterranean-inspired appetizer is to use good-quality green olives. Look for a brine-cured version such as Cerignola, Lucque, Manzanillo, Picholine, Provençal, Sevillano, or Sicilian.

In a small frying pan, heat the olive oil over medium-high heat. Add the shallot and sauté until softened, about 3 minutes. Add the tomatoes, garlic, oregano, and the red pepper flakes, if using, and sauté until the tomatoes are tender, about 2 minutes. Add the wine and slowly bring to a boil. Reduce the heat to low and simmer, stirring often, until the liquid has evaporated, about 6 minutes. (The mixture will be thick.) Remove from the heat, spoon the mixture into a small bowl, and let cool completely.

When the tomato mixture has cooled to room temperature, add the olives and lemon zest. Stir to combine. (The tapenade may be made ahead, covered, and refrigerated for up to 2 days. Bring to room temperature before using.)

Spoon 2 teaspoons of the tapenade onto each pita wedge, sprinkle evenly with the parsley, and divide among individual plates. Serve immediately.