Olive, Tomato and Feta Pita Crisps with Avocado


  • 4 whole wheat pita breads
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon garlic powder
  • 8 ounces cherry or grape tomatoes
  • 6 ounce can California Black Ripe Olives
  • 1/2 cup crumbled feta cheese
  • Kosher salt
  • 1 ripe avocado
  • 2 tablespoons chopped fresh parsley


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Cut each pita into 6 triangles; place on baking sheet. Lightly brush top side of each pita with olive oil. Sprinkle with garlic powder.
  3. Cut the tomatoes into quarters or sixths, depending on size, and place in a medium bowl. Coarsely chop the olives and add them to the bowl. Stir gently to combine. Gently stir in the feta cheese.
  4. Spoon a tablespoon or two of the olive-tomato-feta mixture onto the top of each pita triangle. Sprinkle with kosher salt, if desired.
  5. Bake for 5-7 minutes, until the pitas crisp slightly. Remove from the oven to cool slightly while you slice the avocado.
  6. Slice the avocado into thin slices; place one slice on top of each pita crisp. Sprinkle with chopped fresh parsley and serve.