Pita Chips with Sun-Dried Tomato and Goat Cheese Spread

• Total Time: 25 mins
• Prep Time: 20 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 4 pita bread , lightly brushed with
• olive oil
• kosher salt
• 12 ounces goat cheese
• 4 ounces cream cheese
• ½ cup chopped sun-dried tomato
• ½ cup pitted and chopped kalamata olive
• 3 tablespoons basil , cut into a fine chiffonade
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar

Directions:

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.
2. Remove from the grill and cut into 6 pieces and sprinkle with the kosher salt.
3. Combine the goat and cream cheese together in a bowl.
4. Form into a round shape and place in the center of a large plate, and press the cheese mixture down slightly.
5. Combine the sun-dried tomatoes, olives, basil olive oil and vinegar.
6. Pour the tomato mixture over the cheese.
7. Arrange the pita chips along side the cheese mixture and serve immediately.

Reviews

[Gaillardia]

Oh, my, this was delicious! I tweaked it a little, using only 4 oz each of the goat and light cream cheese. Also decreased the basil to 2 tsp. This will be a regular for my appetizer parties! I must say, though, it is one of the ugliest appetizers ever... Thanks, Secret!