Ingredients

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

Directions

1. Preheat the oven to 400ºF.
2. 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.
3. Lower the oven temperature to 375°F.
4. 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.



5. Bake in the oven for 10-15 minutes until chips are crisp and cheese is melted.
6. 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.



7. Remove the nachos from the oven and top with salsa, taking care to spread evenly over entire dish.



8. Enjoy immediately.

Serves 4 (as an appetizer).