Created By : Chef Jill Davie
Ingredients
Salsa
- 1/2 Cup minced red onion
- 1/2 Cup diced fennel
- 1/4 Cup fresh basil, chopped
- 2 Cloves garlic, minced
- 1/2 Cup Driscoll's Strawberries, diced
- 1/2 Package of a 6-ounce package Driscoll's Blackberries (2/3 cup), halved
- 1/2 Package of a 6-ounce package Driscoll's Blueberries (1/2 cup), halved if berries are large
- 1/2 Package of a 6-ounce package Driscoll's Raspberries (2/3 cup), halved
- Grated zest and juice of 1 lemon
Fondue
- 1/3 Cup milk
- 8 Ounces goat cheese, room temperature
- 8 Ounces light cream cheese, room temperature
Pita Chips
- 8 Each whole wheat pitas
- Olive oil
Directions
Pita Chips
-
Preheat oven to 300°F. Cut pitas into 1-inch squares. Spread on a baking sheet and brush lightly with olive oil. Bake until lightly browned and crisp, about 15 minutes.
Salsa
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Combine red onion, fennel, basil, garlic, lemon zest and juice in a bowl. Set aside for flavors to blend.
Fondue
-
Stir cheeses and milk together in a medium heat-proof bowl. Add salt to taste. Heat in microwave or oven, just until warmed through. Add berries to salsa and spoon over warm cheese. Serve with pita chips for dipping.
Nutrition
| Calories | 363 | |
|---|---|---|
| Total Fat | 15.53 g | |
| Saturated Fat | 9.00 g | |
| Cholesterol | 39.12 mg | |
| Sodium | 700 mg | |
| Total Carbohydrates | 44.35 g | |
| Dietary Fiber | 6.37 g | |
| Protein | 15.57 g | |