Pita Chip Nachos with Feta & Citrus Tapenade
Za’atar is a Middle Eastern spice mix that can be found in gourmet and international grocers. It generally contains thyme, oregano, sage, sumac, and sesame seeds. For the feta in this recipe, I like to use a creamy French variety.
HOMEMADE PITA CHIPS
- 2 pita bread rounds
- Extra-virgin olive oil
- 1 cup pitted kalamata olives
- 1 lemon (Meyer if available), zested and juiced
- 1 orange, zested and juiced
- 2 tablespoons za’atar
- 1⁄4 cup extra-virgin olive oil
- 1/3 cup crumbled feta cheese
- Lemon or orange zest, for garnish (optional)
- Fresh oregano leaves, for garnish (optional)
- THE PITA CHIPS: Heat the oven to 350°F. Brush both sides of the pita bread with olive oil, then cut each bread into eight triangles. Toast the pita triangles until lightly browned and crisp, about 25 minutes.
- THE CITRUS TAPENADE: Rinse the olives briefly in cold water. (This step will remove a little of the brine, but be careful not to rinse the olives too much or your tapenade will be watery and bland.) In a food processor combine the olives, the zest of both the lemon and the orange, all of the lemon juice, and half of the orange juice. Pulse briefly, just until the mixture has the consistency of a chunky paste. Set aside until you’re ready to assemble the nachos.
- ASSEMBLING THE NACHOS: Whisk together the za’atar and the olive oil and set aside. Line a baking sheet with parch- ment paper (or use an ovenproof platter).
- Spread a single layer of pita chips in the center of the prepared pan. Sprinkle a layer of feta over the chips. Drizzle with some of the za’atar-oil mixture. Repeat with a slightly smaller layer. Spoon a dollop of tapenade on the top, using more or less to taste. Bake for 10 minutes, until the feta is soft and slightly golden on the edges. Garnish with fresh lemon or orange zest and oregano, if desired.
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