|Ingredients||Vegetables, Berries, Bread, Dairy|
|Day Part||Dinner, Lunch|
|Menu Part||Appetizer/Small Plate|
Use seasonal berries for this dynamic appetizer, matching tangy goat cheese with sweet berries, crisp red onions, fennel and basil.
8 whole wheat pitas
1/2 cup red onion, minced
1/2 cup fennel, diced
1/4 cup fresh basil leaves, chopped
2 cloves garlic, minced
1 lemon, zested
1 lemon, juiced
1/2 cup strawberries, diced
6 oz. blackberries, halved
6 oz. blueberries
6 oz. raspberries, halved
8 oz. goat cheese, room temperature
8 oz. light cream cheese, room temperature
1⁄3 cup milk
- Preheat oven to 300°F. Cut pitas into 1-in. squares. Spread on baking sheet and lightly brush with olive oil. Bake until lightly browned and crisp, about 15 min.
- Combine red onion, fennel, basil, garlic, lemon zest and juice in a bowl. Set aside for flavors to blend.
- Stir cheeses and milk together in med. heatproof bowl; add salt to taste. Heat in microwave or oven until just warmed through.
- Stir berries into salsa and spoon over warm cheese. Serve with pita chips for dipping.