A Taste for Tarragon: Feta Cheese and Tarragon Pita Toasts

By Carolyn Dille
June/July 1997
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Serves 6 to 8

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A mild sheep’s-milk feta cheese in this dish accentuates the clean, fresh aspects of tarragon’s flavor. Increase the amount of tarragon if your cheese is saltier. Instead of garlic chives, you may use twice the amount of regular chives and steep a clove of crushed garlic in the olive oil while you prepare the cheese and herbs; discard the garlic before adding the oil to the cheese.

  • ¾ pound feta cheese, crumbled
  • 1½ to 2 tablespoons chopped tarragon
  • ¼ cup finely chopped garlic chives
  • Freshly ground pepper
  • ¼ cup extra-virgin olive oil
  • Six 6-inch pita breads
  1. Crumble the cheese in a bowl. Add the tarragon, garlic chives, and pepper. Toss the mixture with the oil and let stand for 1 to 3 hours at room temperature.
  2. When ready to serve, preheat the broiler. Toast the pitas lightly in a toaster or toaster oven. Cut them in quarters or sixths and top each piece with a tablespoon or more of the cheese mixture.
  3. Place the pieces on a baking sheet and broil about 5 inches from the heat for 1 minute, or until the cheese just begins to bubble. Serve hot or warm.

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