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, read more.
1 package pita bread Serves 4 (as an appetizer).
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
1 package pita bread
Serves 4 (as an appetizer).