This roasted tomato & olive appetizer is easy and fuss free. With lots of garlic, fresh herbs and lovely Greek extra virgin olive oil the ingredients shine and have a wholesome, beautiful flavor that you will love.
This roasted tomato & olive appetizer is my go-to when we have impromptu guests. It is so easy to make, just assemble the fresh ingredients together, season and roast in the oven for 45 min or so. Most of the time I bake Greek pita or have naan bread in my pantry. I add some fresh mozzarella on the pita, bake until cheese melts nicely, top with the roasted tomatoes & olives, et voila, an awesome appetizer!
1. In a baking pan mix tomatoes, garlic and olives together. Add olive oil and season with salt and freshly ground pepper. 2. Gently mix the fresh herbs in. Roast for 45 min or so. Keep an eye on tomatoes & olives, you don't want them to dry out.
3. Place pita bread on a parchment paper lined baking sheet. Add plenty of fresh mozzarella cheese on top (to your liking, I like it cheesy). Roast until pita bread is nice and lightly crisped around the edges and mozzarella cheese is melted and it’s moisture has evaporated. About 5 min but my advise is to keep an eye on them, every oven is different. 4. Add 2-3 tbsp of the roasted olives and tomatoes mix on the pita bread, sprinkle some olive oil and some chopped fresh herbs on top and serve immediately.
Tips & Tricks
- You can also serve the roasted tomatoes & olives right in the baking dish with lots of cut-up pita, or crackers for crazy dipping.
- I love making my own pita bread. Greek pita is different, iy is more like a flatbread and does not have a pocket. It is super easy to make and makes all the difference when I serve this roasted tomato & olives appetizer. You can find the recipe here.
More appetizers please!
If you liked this roasted tomato & olives appetizer please try these super easy Greek Cauliflower Fritters. If you want to wow your guests make my Greek shrimp bake-saganaki, it is a real winner and truly, madly, deeply delicious.
You can also try:
- Greek Zucchini & Feta Fritters
- Greek Ratatouille - Briam
- Greek Tomato Soup With Feta & Basil
- Greek Eggs Kayanas - My Way
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Equipment
- medium baking pan
- Rimmed baking sheet
- Parchment paper
Ingredients
Instructions
- Preheat oven to 350 F.
- In a baking pan mix tomatoes, garlic and olives together. Add olive oil and season with salt, freshly ground pepper. Gently mix the fresh herbs in.
- Roast for 45 min or so. Keep an eye on the tomatoes and olives, you don't want them to dry out.
- Time to bake the pita and assemble.
- Place pita bread on a parchment paper lined baking sheet. Add plenty of fresh mozzarella cheese on top (to your liking, I like it cheesy).
- Bake until pita bread is nice and crisped around the edges and mozzarella cheese is melted and it’s moisture has evaporated. About 5-8 min but my advise is to keep an eye on them, every oven is different.
- Add 2-3 tbsp of the tomato mix on the pita bread, sprinkle some olive oil and some chopped fresh herbs on top and serve immediately.
Notes
- I used Sunset Wild Wonders Gourmet Medley tomatoes
- You can use any type of cheese you have handy. If fresh mozzarella is not available, use the prepackaged low moisture mozzarella. Gruyere or provolone cheese would also work great.
- Another option is to just add a couple tablespoons of the roasted tomato & olives on the pita and a dollop of Greek yogurt on top. Perfect!
Nutrition
