Cheese, basil, and sun-dried tomatoes – a taste bud trio that’s very difficult to beat, especially when the cheese is oozing out of a perfectly toasted pita. Sided with a creamy feta & briny olive salad.
Grilled Cheese & Basil Pesto Pita
Grilled Cheese & Basil Pesto Pita
with basil pesto & kalamata olives
Hands on Time: 25 - 45 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Cucumber
- Danish-style Feta
- Fresh Basil
- Grated Mozzarella Cheese
- Green Leaves
- Pesto Princess Basil Pesto
- Pita Bread
- Pita Breads
- Pitted Kalamata Olives
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
LET’S START WITH SALAD
In a salad bowl, toss together the rinsed green leaves, the chopped olives, the cucumber half-moons, the crumbled feta, a drizzle of olive oil, and a pinch of pepper.
PERFECT PITA
In a bowl, combine the pesto, the grated mozzarella, the chopped sun-dried tomatoes, and ½ the torn basil. Open up the halved pita and stuff with the cheesy pesto filling. Brush the outside of the pita with butter (optional) or oil. Place a pan over medium heat. When hot, toast the filled pita until the pita is brown and the cheese is melted, 30-60 seconds per side. Alternatively, grill in a sandwich maker if you have one.
DOUBLE YUM
Plate up the grilled cheese pita. Garnish with the remaining basil. Side with the feta & olive salad. There are few things better, Chef!
Green Leaves - 20g
Pitted Kalamata Olives - 20g
Cucumber - 50g
Danish-style Feta - 30g
Pesto Princess Basil Pesto - 50ml
Grated Mozzarella Cheese - 30g
Sun-dried Tomatoes - 20g
Fresh Basil - 3g
Pita Bread - 1
LET’S START WITH SALAD
In a salad bowl, toss together the rinsed green leaves, the chopped olives, the cucumber half-moons, the crumbled feta, a drizzle of olive oil, and a pinch of pepper.
PERFECT PITAS
In a bowl, combine the pesto, the grated mozzarella, the chopped sun-dried tomatoes, and ½ the torn basil. Open up the halved pitas and stuff with the cheesy pesto filling. Brush the outside of the pitas with butter (optional) or oil. Place a pan over medium heat. When hot, toast the filled pitas until the pitas are brown and the cheese is melted, 30-60 seconds per side. Alternatively, grill in a sandwich maker if you have one.
DOUBLE YUM
Plate up the grilled cheese pitas. Garnish with the remaining basil. Side with the feta & olive salad. There are few things better, Chef!
Green Leaves - 40g
Pitted Kalamata Olives - 40g
Cucumber - 100g
Danish-style Feta - 60g
Pesto Princess Basil Pesto - 100ml
Grated Mozzarella Cheese - 60g
Sun-dried Tomatoes - 40g
Fresh Basil - 5g
Pita Breads - 2
LET’S START WITH SALAD
In a salad bowl, toss together the rinsed green leaves, the chopped olives, the cucumber half-moons, the crumbled feta, a drizzle of olive oil, and a pinch of pepper.
PERFECT PITAS
In a bowl, combine the pesto, the grated mozzarella, the chopped sun-dried tomatoes, and ½ the torn basil. Open up the halved pitas and stuff with the cheesy pesto filling. Brush the outside of the pitas with butter (optional) or oil. Place a pan over medium heat. When hot, toast the filled pitas until the pitas are brown and the cheese is melted, 30-60 seconds per side. Alternatively, grill in a sandwich maker if you have one.
DOUBLE YUM
Plate up the grilled cheese pitas. Garnish with the remaining basil. Side with the feta & olive salad. There are few things better, Chef!
Green Leaves - 60g
Pitted Kalamata Olives - 60g
Cucumber - 150g
Danish-style Feta - 90g
Pesto Princess Basil Pesto - 150ml
Grated Mozzarella Cheese - 90g
Sun-dried Tomatoes - 60g
Fresh Basil - 8g
Pita Breads - 3
LET’S START WITH SALAD
In a salad bowl, toss together the rinsed green leaves, the chopped olives, the cucumber half-moons, the crumbled feta, a drizzle of olive oil, and a pinch of pepper.
PERFECT PITAS
In a bowl, combine the pesto, the grated mozzarella, the chopped sun-dried tomatoes, and ½ the torn basil. Open up the halved pitas and stuff with the cheesy pesto filling. Brush the outside of the pitas with butter (optional) or oil. Place a pan over medium heat. When hot, toast the filled pitas until the pitas are brown and the cheese is melted, 30-60 seconds per side. Alternatively, grill in a sandwich maker if you have one.
DOUBLE YUM
Plate up the grilled cheese pitas. Garnish with the remaining basil. Side with the feta & olive salad. There are few things better, Chef!
Green Leaves - 80g
Pitted Kalamata Olives - 80g
Cucumber - 200g
Danish-style Feta - 120g
Pesto Princess Basil Pesto - 200ml
Grated Mozzarella Cheese - 120g
Sun-dried Tomatoes - 80g
Fresh Basil - 10g
Pita Breads - 4
Woolies Products in this dish
