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    Home » Appetizers & Starters » Roasted Tomato & Olives Appetizer

    Roasted Tomato & Olives Appetizer

    Last updated September 23, 2021. Originally posted April 21, 2020 By Jenny Skrapaliori-Graves. 11 Comments.

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    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.

    Roasted tomato & olives appetizer on a pita bread.

    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!

    Preparing roasted tomato & olives in a baking pan.

    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.

    cheese on a pita and roasted tomato & olives on pita bread.

    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 its moisture has evaporated. About 5 min but my advice 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, it is like a flatbread and does not have a pocket. It is easy to make and makes all the difference when I serve this roasted tomato & olives appetizer.

    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

    Check out my Greek pantry staples 

    Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

    WANT TO EAT LIKE A GREEK? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for all of the latest updates.

    Roasted Tomato & Olives Appetizer

    by Jenny | The Greek Foodie
    This is an appetizer that has simple and fresh ingredients and easy to make. 
    5 from 9 votes
    Print Recipe
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 45 mins
    Course Appetizer
    Cuisine Greek
    Servings 8
    Calories 188 kcal

    Equipment

    • medium baking pan
    • Rimmed baking sheet
    • Parchment paper

    Ingredients
      

    • 12 oz gourmet medley tomatoes Like Sunset Wild Wonders
    • 10 cloves garlic smashed or whole
    • 2-3 tablespoons extra virgin olive oil + more for drizzling
    • 1 cup Greek olives pitted
    • 5-6 fresh basil leaves
    • 5-6 fresh mint leaves
    • 1 cup mozzarela cheese shredded
    • 4 pita bread
    • sea salt
    • freshly ground pepper

    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

    Calories: 188kcalCarbohydrates: 20gProtein: 6gFat: 10gSaturated Fat: 3gCholesterol: 11mgSodium: 503mgPotassium: 167mgFiber: 2gSugar: 1gVitamin A: 555IUVitamin C: 7mgCalcium: 116mgIron: 1mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
    Roasted Tomato & Olives Appetizer
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    Hi there!

    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

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