Whole Wheat Pizzette with Almond Feta and Marinated Artichokes

This entry is more a combination of items that I made previously on this blog than an actual recipe. It is an example of what you can do if you have the pizzette and almond feta in the refrigerator (or freezer).

Whole Wheat Pizzette with Almond Feta and Marinated Artichokes
Makes 8 pizzette, serves 4 with a salad and vegetable sides

Ingredients:

¼ cup of almond feta (not topped with oil and thyme)
1 tablespoon of extra virgin olive oil
1 tablespoon of parsley, finely minced
½ teaspoon of fresh thyme, leaves stripped from stems
freshly cracked black pepper
8 whole wheat pizzette
1 marinated artichoke, cut into eights

Directions:

Mix the almond feta, olive oil, parsley and thyme until well blended. Spread 1/8 of the almond feta mixture onto each pizzette. Top each pizzette with the marinated artichoke and freshly cracked black pepper.

These can be served cold, warm or hot.

Comments:

This makes a fast snack, or a nice addition to green salad for dinner.