Baked Pitas with Walnuts and Cherry Tomatoes

  • Yield: 16 servings
  • Prep: 10 mins
  • Cook: 15 mins


1/3cup chopped California walnuts
4-- (6-inch) pita breads, cut into eighths
1cup cherry tomatoes, halved (about ½ pint)
1/4cup chopped red onion (about ¼ medium onion)
1/4cup coarsely chopped fresh basil
2tablespoons crumbled Gorgonzola cheese
2tablespoons balsamic vinegar
2cloves garlic, minced
1teaspoon walnut oil
1teaspoon grated lemon zest


  1. Preheat the oven to 350F.
  2. Place the walnuts and pita pieces on a large nonstick baking sheet. (Keep the walnuts and pita pieces separated on the baking sheet.)
  3. Bake in the center of the oven for 8 to 10 minutes, or until the walnuts are slightly browned and the pitas are toasted and slightly dry. Remove from the oven and put on a heatproof surface.
  4. In a medium bowl, stir together the walnuts and the remaining ingredients to mix well.
  5. Spoon about 2 tablespoons of the walnut-tomato mixture on top of each pita piece.
  6. Bake in the center of the oven at 350F for 5 minutes, or until the cheese is slightly melted and the mixture is warmed through.
  7. Arrange on a pretty platter and serve.

Nutritional Info *per serving

  • Calories 70
  • Glycemic Load 5
  • Fat 2.5g
  • Saturated Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 95mg
  • Potassium 65mg
  • Carbohydrate 10g
  • Fiber 1g
  • Sugars 1g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 4%
  • Calcium 2%
  • Iron 4%