Toasted Pita with Tomato Blueberry Compote and Feta
Support your gut-brain communication with this Mediterranean-inspired, antioxidant-dense dish. This recipe provides the essential building blocks for a thriving microbiome and a resilient mind by combining anthocyanins found in blueberries, lycopene from tomatoes, and prebiotic fibers of fresh garlic and onion.
Ingredients
1 cup fresh or frozen blueberries
1/2 cup fresh pear or cherry tomatoes
1/2 small onion
1-2 fresh garlic cloves
Feta to taste
Paprika, oregano, salt, pepper to tase
Splash of vegetable broth or water
Directions
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In a small sauce pan, begin cooking down the blueberries with a splash of water or vegetable broth. Add more liquid if/as needed until blueberries have thickened and become a little syrupy.
Add onions, diced garlic, and tomatoes
Continue cooking until everything begins to blend together.
Add agave or honey, and add a splash of liquid if needed. Aim for the consistency of a runny jam.
Let mixture cool a bit then place on pita. Add feta.
Place in toaster oven until pita is crisp on bottom and feta has melted.
Top with chopped scallion, paprika, oregano, salt, and pepper to taste.