Crunchy Corn Pita Crostini

March 02, 2012


Yummy, Yummy, Yummy!!!  This was actually kind of a mistake.  This started as a salad, and don’t get me wrong I loved the salad two nights ago.  Thank god I didn’t throw it out this morning.  I get yelled at a lot for doing this.  I definitely am a little OCD about my fridge.   I just went into the fridge to grab a healthy lunch and saw the salad!   Hmm?  I eyed the salad,  the extra pita laying around, and my staple, hummus.  Best idea ever, this is going down as one of my favorite appetizer ideas of all time.  Oh, and the salad category too!

Crunchy Corn Pita Crostini
  • 1 Shallot, halved and thinly sliced
  • 4 ears of corn, kernels scraped from the cobs
  • 4 baby cucumbers, quartered lengthwise and chopped
  • 1 large orange pepper, seeded and ribs removed, chopped
  • ¼ cup chopped fresh parsley
  • 4 sprigs chops fresh dill
  • ½ block feta cheese crumbled
  • 15 ounce can chickpeas, drained and rinsed
  • 5 large cloves
  • of garlic, minced
  • 4 tbsp Dijon mustard
  • 3 tbsp balsamic vinegar
  • ½ cup lemon flavored olive oil
  • ¼ cup water
  1. In a food processor add chickpeas, garlic, mustard, and vinegar. Turn on and after 10-15 seconds slowly add the wet ingredients while still running.

Quick recap.

1. Pita
2. Top with Hummus
3. Top with Crunchy Corn Salad
4.  Enjoy


Dressing adapted from
Salad adapted from



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