Chicken and Feta Tarts

Chicken and Feta Tarts

Chicken and feta are a favorite combination and these little tarts are the perfect appetizer or game-day bite for 12 or a light brunch for 6 served with a big green salad. Change the green herb to whatever suits your tastes and if Kalamata olives are not a favorite, California ripe are just as delicious.

Chicken and Feta Tarts
Hands-On Time: 10 minutes
Ready In: 25 minutes
Serves: 6

Ingredients:

1 package refrigerated pie crusts at room temperature
15 ounces ricotta cheese
1 egg white
4 green onions - green and white parts sliced thinly
1 tablespoon finely chopped basil
1 teaspoon salt
1/2 cup pitted Kalamata olives
1 cup crumbled Feta cheese
2 cups shredded rotisserie chicken

Directions:

1. Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper or mist with cooking spray.
2. Unroll pie crusts and cut with a 3-inch biscuit cutter into 12 rounds, gathering dough and re-rolling as necessary. Lay dough rounds on baking sheets, 6 per sheet.
3. Combine ricotta cheese with green onion, egg white, basil and salt. Stir until well blended.
4. Top each dough round with 2 tablespoons ricotta mixture, shredded chicken, a teaspoon or so of Feta cheese and Kalamata olives, keeping the toppings centered and leaving an edge of pie crust about 1/2 - inch wide.
5. Fold edges of pie crust upward leaving most of the filling exposed.
6. Bake for 13 to 20 minutes or until crust is golden and filling is slightly puffy.
7. Cool briefly before serving.

Lindsay Olives - Perfect for Any Party

I love olives. Next to tomatoes they are my very favorite food and I could eat every variety known to man every minute of every day. That's serious love, folks. What I don't enjoy too much is opening cans. I like black olives as much as the next person (although Nicoise are my favorite) but wrestling cans open (you have to know my can opener to understand) just isn't fun.

Lindsay Olives have come up with a brilliant solution; re-closeable containers. While I admit that I could finish off an entire can of olives myself, not everyone has such fortitude and the need to store the little black gems is necessary.

Pitted ripe olives (medium or large size) and Italian Seasoned are the three products that come in handy little resealable bowls. Eat what you want, pop the lid back on and stow them in the fridge until the next time you need them - which would be every 5 minutes for me, but may be longer for other individuals. The Italian Seasoned olives are my favorite of the bunch - they taste nearly identical to my favorite baked olive, but with the added bonus of being ready from the jar! Those were gone in 15 minutes flat.

Try them for yourself by checking out the Lindsay website for a store near you, a valuable coupon and a complete list of Lindsay olive products. See if you don't think these are the next best thing to sliced tomatoes, too.