Need a last-minute appetizer or a quick lunch? Toasted Peperoncini and Tomato Pesto Pita, with two kinds of pesto, plump tomatoes, and the unexpected brightness of peperoncini, is the perfect easy recipe.
One of the first vegetables I remember falling in love with is peperoncini. There were other veggies I ate, of course, but I don’t remember the first time I tried them. Peperoncini, though, I first tried on my sandwich at a popular sub shop. I immediately loved the mildly spicy flavor and the hearty crunch.
Now, I don’t order a sub sandwich without them. In addition, I always have a jar of Mezzetta peperoncini in my refrigerator. I love to eat them on salads, in omelets, and on these Toasted Peperoncini and Tomato Pesto Pita. Basically, I’m constantly looking for new ways to eat them. I even have a recipe that uses the liquid from the jar because I’m not about to waste even one little bit. Don’t worry, that won’t be a problem now that you have this recipe on hand.
Need another reason to love Mezzetta? They’re currently offering a sweepstakes with Chef’d to give away 52 meal kits! Plus, all entrants get a 10% off coupon.
Toasted Peperoncini and Tomato Pesto Pita
3 tbs sun-dried tomato pesto
3 tbs pesto
2 tbs olive oil
4 whole wheat pita
1/4 cup Parmesan cheese
6 oz. grape or cherry tomatoes
1/2 cup Mezzetta peperoncini
salt and pepper
Preheat oven to 350 degrees. Begin by combining sun-dried tomato pesto, pesto, and olive oil in a small bowl and cutting tomatoes into quarters. Spread about one and a half tablespoons of the pesto mixture on each pita (you want a pretty thin layer because the pesto flavors are strong). Top each pita with one tablespoon of Parmesan, one quarter of the tomatoes, and two tablespoons of peperoncini. Add a dash of salt and pepper to each and place in the oven on a baking sheet. Bake for 10-12 minutes, or until Parmesan is melted and pita is toasted. Cut into quarters or sixths and serve warm.