Pairs well with Pita with Caramelized Cherry Tomatoes and Avocado
Show only recipes from Italy
Sauce / Dressing / Flavoured Butter
ihabplanet
6.8K views • 10mo ago
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Pita with Caramelized Cherry Tomatoes and Avocado
44.1K views • 1mo ago
847
13
1.9% engagement
A quick and tasty vegan lunch featuring pita bread stuffed with caramelized cherry tomatoes, creamy vegetable Philadelphia, fresh arugula, sliced avocado, and sunflower seeds for crunch.
00:12:00 total
Serves 2
easy
Main Various
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🧂
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🌶️
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Ingredients
- pita bread - 2 (whole pita breads)
- vegetable Philadelphia - 100 g (vegetable-based cream cheese)
- ripe avocado - 1 (sliced fresh)
- fresh arugula - a handful (fresh leaves)
- sunflower seeds - 2 tablespoons (for crunchiness)
- cherry tomatoes - 200 g (halved)
- brown sugar - 1 tablespoon (for caramelizing tomatoes)
- balsamic vinegar - 1 tablespoon (for caramelizing tomatoes)
- salt - a pinch (to taste)
- extra virgin olive oil - drizzle (for cooking tomatoes and heating pita)
Instructions
- Caramelize Cherry Tomatoes: Wash and halve the cherry tomatoes. Heat a drizzle of olive oil in a non-stick pan over medium heat. Add the cherry tomatoes, brown sugar, balsamic vinegar, and a pinch of salt. Cook for about 10-12 minutes, stirring occasionally, until the tomatoes are soft and the sauce is syrupy. Let cool slightly.
- Prepare the Pita: Warm the pita breads slightly in a pan or oven to make them soft and flexible.
- Assemble the Pita: Spread a generous layer of vegetable Philadelphia on the inside base of each pita. Add sliced avocado, then evenly distribute the caramelized cherry tomatoes. Top with fresh arugula and sprinkle sunflower seeds for crunch.
- Serve: Fold the pita in half or roll it up. Serve immediately while warm or cold for a fresh and light meal.
