Yesterday before heading to the Nordstrom Fall Preview Fashion Show, I whipped up a quick batch of my signature nachos for FabSugar and I to enjoy. With no time to run to the store, I used ingredients leftover from last week's Greek nachos to make a vegetarian, Mediterranean-inspired appetizer. The pita chips were crisped in the oven before being topped with a Spanish sheep's milk cheese. Once the cheese melted, I garnished them with an easy salsa of grilled cherry tomatoes, green pepper, and kalamata olives. The final result was an incredibly satisfying snack. To learn how I made these,
- 1 package pita bread
- 3 tablespoons extra virgin olive oil
- cayenne pepper, salt, and black pepper to taste
- 1-1 1/2 cups Spanish sheep's milk cheese, grated
- 1/4 cup crumbled goat cheese
- 5 roasted or grilled cherry tomatoes, chopped
- 1/2 cup pitted kalamata olives, chopped
- 2 tablespoons green pepper, minced
- 1 green onion, dark green and white ends removed, minced
- 1 tablespoon fresh parsley, minced
- 1 lemon wedge
- Preheat the oven to 400ºF.
- Slice the pita bread into triangular wedges and arrange on a sheet tray. Coat with olive oil and season with cayenne pepper, salt, and black pepper. Toast in the oven until golden brown, about 15 minutes.
- Lower the oven temperature to 375°F.
- Spread a layer of pita chips on the bottom of a large oven-proof dish. Top with 1/3 of the grated Spanish cheese. Add another layer of chips and Spanish cheese. Sprinkle on half of the goat cheese. Layer the remaining chips and cheese on top.
- Bake in the oven for 10-15 minutes until chips are crisp and cheese is melted.
- Meanwhile make the salsa: in a small bowl combine the tomatoes, olives, green pepper, green onion, and parsley. Season with salt and pepper. Squeeze in the lemon juice. Stir to combine.
- Remove the nachos from the oven and top with salsa, taking care to spread evenly over entire dish.
- Enjoy immediately.
Serves 4 (as an appetizer).
- Appetizers, Finger Foods
- Mediterranean/Middle Eastern