Pita Crisps with Feta, Spinach and Roasted Tomatoes

• 2 large pita bread, each cut into 10 wedges
• Garlic olive oil spray
• 1 x 150g Captain's Table Greek Feta and Spinach Dip
• 10 baby Roma tomatoes, halved diagonally Safeway 1 lb For $1.29 thru 02/09
• Cracked black pepper
• 1 small red onion, sliced
• Flat-leaf parsley or chervil leaves, for garnish

1. Spray the pita bread wedges on both sides with the garlic olive oil, and place onto two baking trays.
2. Bake in a moderate oven180C for 10-12 minutes or until golden and crisp.
3. Allow to cool.
4. Place the tomatoes onto another tray, spray with the garlic olive oil and sprinkle with pepper.
5. Bake in a moderate oven 180C for 10- 12 minutes or until roasted and softened.
6. Allow to cool.
7. Spread the Greek Feta and Spinach Dip onto each pita crisp, top with roasted tomato, red onion and garnish with parsley or chervil.
8. Serve immediately

pita bread, garlic, tomatoes, pepper, red onion, parsley

Taken from www.kraftrecipes.com/recipes/pita-crisps-feta-spinach-roasted-tomatoes-111489.aspx (may not work)