Pan-Fried Feta with Red Pepper Salsa

INGREDIENTS

• 1 cup (250 mL) plus 2 tbsp (30 mL) jarred roasted red peppers, drained
• 3 tbsp (45 mL) olive oil, divided
• 1 tsp (5 mL) Greek Rub
• 1 garlic clove, pressed
• 1/4 tsp (1 mL) plus 1/8 tsp (0.5 mL) crushed red pepper flakes (optional)
• 2 tbsp (30 mL) chopped fresh parsley, divided
• 4 (6-in./15-cm) flat pita bread rounds (without pockets)
• 8 oz (250 g) block feta cheese
• 1/2 cup (125 mL) all-purpose flour
• 1 tbsp (15 mL) plus 2 tsp (10 mL) toasted pine nuts
• 1/4 cup (50 mL) pitted kalamata olives, sliced

DIRECTIONS

1. Preheat oven to 450ºF (220ºC). Finely chop peppers using Food Chopper. Add peppers, 1 tbsp (15 mL) of the oil, rub, pressed garlic and pepper flakes, if desired, to (1.5-qt./1.4-L) Saucepan. 
2. Simmer over medium-high heat 5-7 minutes or until most of the liquid has evaporated. Stir in half of the parsley; set aside. 
3. Cut pitas into eight wedges for a total of 32 wedges. Arrange on Large Sheet Pan; bake 8-10 minutes or until beginning to brown.
4. Meanwhile, cut feta in half horizontally; coat with flour, shaking off excess. 
5. Heat remaining oil in (10-in./24-cm) Skillet over medium heat 2-3 minutes or until shimmering. 
6. Add feta; cook undisturbed 3-4 minutes or until edges begin to brown. Carefully turn over using Small Slotted Turner; cook 3-4 minutes or until crisp. 
7. Pour three-fourths of the salsa onto serving platter; top with feta and remaining salsa. Garnish with remaining parsley, pine nuts and olives. Serve immediately with pita wedges.

Yield:
16 servings

Nutrients per serving:
Calories 130, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 12 g, Protein 5 g, Sodium 350 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:
1 starch, 1 fat (1 carb)

Cook's Tips:

• Pan-frying the feta gives it an attractive golden-brown color and brings out the flavor of this tangy cheese.
• MAKE-AHEAD: Salsa can be prepared up to 2 days in advance. Transfer to bowl; cover and refrigerate. Reheat before serving.