This cherry tomato recipe is a tasty and easy way to use extra tomatoes.
Cherry Tomato & Chicken Pita Sandwich Recipe
As we come to the end of garden season, most likely you are experiencing an plethora of cherry tomatoes. While these tomatoes are easy to grow, awesome as a snack or in a salad, at some point you begin to wonder, “SURELY there has to be something else I can do with them?”
The answer, yes. Yes there is…and it will make one GLORIOUS sandwich.
In the recipe, I’ve substituted cashew cream for cream cheese because of our lactose issues. If you haven’t had cashew cream before, you are missing out. I can’t tell a difference on most things and it is so much healthier.
(This idea originally appeared in [easyazon-link asin=”0307464873″ locale=”us”]Barefoot Contessa Foolproof[/easyazon-link] cookbook.)
Cherry Tomatoes & Chicken Pita Sandwich Recipe
6 oz feta, crumbled
2 oz cashew cream (see recipe below) or cream cheese
2/3 cup olive oil, divided
2 tablespoons fresh lemon juice
2 shallots, minced
2 cloves of garlic, minced
2 tablespoons red wine vinegar
2 pounds cherry tomatoes, halfed or quartered
3 tablespoons fresh basic, julienned
2 tablespoons roasted pine nuts (see instructions below)
Grilled boneless, skinless chicken breast, sliced into strips
1. Place feta and cashew cream or cream cheese into a food processor and pulse until well blended. Add 1/3 cup olive oil, lemon juice, salt and pepper to taste (if using cashew cream, you most likely will not need salt) and process until smooth. Place in container and store in refrigerator.
2. Combine shallots, garlic and vinegar in a medium bowl and mix. Set aside for five minutes. Whisk remaining 1/3 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper. Add tomatoes and basil and stir gently. Set aside for 10 minutes or up to one hour.
3. To assemble, spread a healthy amount of the whipped feta on a pita. Add four or five slices of chicken breast. With a slotted spoon, place tomatoes on top and then add a few pine nuts. Roll up and enjoy.
1.5 cups raw cashews
1/2 tsp salt
2 tablespoons lemon juice
1/2 cup water
1. Soak raw cashews in water for at least four hours (preferably overnight)
2. Place all ingredients in blender and food processor and blend till smooth.
3. Store in air tight container in refrigerator.
Toasted Pine Nuts
1. Place pine nuts in dry saute pan over low heat and cooke for 5 to 10 minutes until slightly brown.
Check out other recipes in Kelly’s Kitchen.