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Pita Chips with Sun-Dried Tomato and Goat Cheese Spread

By

From the book Charlie Trotter Cooks at Home

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Ingredients

  • 4 pita, lightly brushed with olive oil
  • Kosher salt
  • 12 oz goat cheese
  • 4 oz cream cheese
  • 1/2 C chopped sun-dried tomatoes
  • 1/2 C pitted and chopped kalamata olives
  • 3 T basil , cut into a fine chiffonade
  • 2 T olive oil
  • 1 T balsamic vinegar

Details

Servings 4

Preparation

Step 1

Grill the pita over a moderate flame on the grill for 1 minute on each side or until you begin to see grill marks on the pita. Remove from the grill and cut into 6 pieces and sprinkle with the kosher salt.

Combine the goat and cream cheese together in a bowl. Form into a round shape and place in the center of a large plate, and press the cheese mixture down slightly. Combine the sun-dried tomatoes, olives, basil olive oil and vinegar. Pour the tomato mixture over the cheese.

Arrange the pita chips along side the cheese mixture and serve immediately.

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