Crispy pita chips are the perfect vessel for scooping up dollops of creamy, savory goat cheese dip!
Servings: Makes 4 servings
Ingredients 4 each pita , lightly brushed with olive oilKosher salt12 ounces goat cheese4 ounces cream cheese1/2 cup chopped sun-dried tomatoes1/2 cup pitted and chopped kalamata olives3 tablespoons basil , cut into a fine chiffonade2 tablespoons olive oil1 tablespoon balsamic vinegar
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.
From the book Charlie Trotter Cooks at Home