Pita Chips with Sun-Dried Tomato and Goat Cheese Spread: A Mediterranean Delight

I remember the first time I tasted this spread. I was a young apprentice chef, working a summer in a small taverna nestled on the Greek island of Santorini. The air was thick with the scent of sea salt and oregano, and this unassuming dish – crunchy pita chips piled high with a creamy, tangy spread bursting with sun-dried tomatoes and olives – was the afternoon snack that fueled our long hours. It was a simple pleasure, shared amongst friends, that instantly transported me to the sun-drenched shores of the Mediterranean. Now, whenever I make this at home, I’m reminded of those warm summer days and the magic of simple, fresh ingredients.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 2 minutes
• Total Time: 17 minutes
• Servings: 4
• Yield: Approximately 60 pita chips
• Dietary Type: Vegetarian

Ingredients

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

Equipment Needed

• Grill or grill pan
• Knife or pizza cutter
• Mixing bowl
• Serving plate

Instructions

1. Preheat your grill to a moderate flame or heat a grill pan.
2. Grill the pita bread over the moderate flame for approximately 1 minute on each side, or until you start to see grill marks. Be careful not to burn the pita; you are looking for a slight char and toasting.
3. Remove the grilled pita bread from the grill. While still warm, cut each pita into 6 pieces. I find using a pizza cutter makes this task quick and easy, ensuring clean, even slices.
4. Immediately sprinkle the pita chips generously with kosher salt. Seasoning them while they’re warm allows the salt to adhere better.
5. In a mixing bowl, combine the 12 ounces of goat cheese and 4 ounces of cream cheese. Using an electric mixer (or a sturdy spoon and some elbow grease), mix the cheeses together until they are smooth and well combined. This will create a creamy, luscious base for the spread.
6. Transfer the cheese mixture to the center of a large serving plate. Gently form the mixture into a rounded shape, and then slightly press it down to create a shallow well for the topping.
7. In a separate bowl, combine the 1/2 cup chopped sun-dried tomatoes, 1/2 cup pitted and chopped kalamata olives, 3 tablespoons basil chiffonade, 2 tablespoons olive oil, and 1 tablespoon balsamic vinegar. This is your vibrant Mediterranean topping.
8. Carefully pour the tomato mixture over the cheese round, allowing it to cascade artfully down the sides.
9. Arrange the pita chips alongside the cheese mixture on the serving plate. Serve immediately and watch your guests devour this flavorful appetizer!

Expert Tips & Tricks

• For extra crispy pita chips, after grilling, you can place them in a 350°F (175°C) oven for 5-7 minutes to further dry them out. Keep a close eye to prevent burning!
• If you don’t have a grill, you can bake the pita chips in a preheated oven at 375°F (190°C) for 8-10 minutes, flipping halfway through, until golden brown and crispy.
• Don’t overmix the cheeses. Overmixing can lead to a grainy texture. Aim for a smooth, creamy consistency.
• Feel free to adjust the ratios of sun-dried tomatoes and olives to your liking. If you prefer a more pronounced olive flavor, add more olives.
• To elevate the flavor profile, consider adding a pinch of red pepper flakes to the sun-dried tomato mixture for a subtle kick.
• For easier slicing of the sun-dried tomatoes, lightly oil your knife.
• If you are short on time, you can buy pre-made pita chips, but freshly grilled are superior in taste and texture.

Serving & Storage Suggestions

This dish is best served immediately, while the pita chips are still warm and crispy. Arrange the pita chips artfully around the cheese spread on a large platter. Garnish with a few extra sprigs of fresh basil for an added touch of freshness.

If you have any leftover cheese spread, store it in an airtight container in the refrigerator for up to 3 days. The pita chips are best eaten fresh but can be stored in an airtight container at room temperature for a day or two. They might lose some of their crispness over time. Reheating the pita chips in a low oven for a few minutes can help restore their crunch.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	672.6 kcal	N/A
Calories from Fat	401 g	60%
Total Fat	44.6 g	68%
Saturated Fat	24.4 g	121%
Cholesterol	98.5 mg	32%
Sodium	1117.6 mg	46%
Total Carbohydrate	42.3 g	14%
Dietary Fiber	2.7 g	10%
Sugars	7 g	N/A
Protein	26.7 g	53%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Vegan Variation: Substitute the goat cheese and cream cheese with a vegan cream cheese alternative.
• Spicy Kick: Add a pinch of red pepper flakes to the sun-dried tomato mixture.
• Herb Infusion: Experiment with different fresh herbs, such as thyme, rosemary, or oregano.
• Cheese Swap: Use feta cheese in place of goat cheese for a saltier, tangier flavor.
• Gluten-Free Option: Use gluten-free pita bread or serve the spread with gluten-free crackers.

FAQs (Frequently Asked Questions)

Q: Can I make the spread ahead of time?
A: Yes, you can prepare the cheese spread a day in advance. Store it in an airtight container in the refrigerator. However, it’s best to add the sun-dried tomato mixture just before serving to prevent the basil from wilting.

Q: What’s the best way to cut the pita bread into even chips?
A: A pizza cutter works great for slicing the pita bread. You can also use a sharp knife, but be sure to use a gentle sawing motion to avoid tearing the pita.

Q: Can I use fresh tomatoes instead of sun-dried tomatoes?
A: While you could, sun-dried tomatoes offer a more concentrated, intense flavor that is crucial to the character of this spread. If you must substitute, roast fresh tomatoes to intensify their sweetness and reduce their water content.

Q: How do I prevent the pita chips from getting soggy?
A: Make sure to brush the pita bread lightly with olive oil before grilling. Grilling helps to create a barrier that prevents the pita chips from absorbing too much moisture from the spread. Serve immediately for the best results.

Q: Can I use a different type of olive?
A: Yes, you can use any type of pitted olive you prefer. However, kalamata olives have a distinct, rich flavor that complements the other ingredients in the spread beautifully.

Final Thoughts

This Pita Chips with Sun-Dried Tomato and Goat Cheese Spread is a delightful appetizer that is sure to impress your guests. It’s quick, easy, and bursting with Mediterranean flavors. Don’t be afraid to experiment with different herbs and spices to create your own unique variation. I encourage you to gather your friends and family, prepare this delicious spread, and enjoy the simple pleasures of good food and good company. Pair it with a crisp white wine or a refreshing iced tea for the perfect summer treat. Bon appétit!