A mixture of berries and salsa ingredients makes a tangy twist for a rich goat cheese fondue. The blend of berries and cheese is a delicious dip for pita chips.
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 punnet Driscoll's Blackberries (2/3 cup), halved
1/2 punnet Driscoll's Blueberries (1/2 cup), halved if berries are large
1/2 punnet Driscoll's Raspberries (2/3 cup), halved
Grated zest and juice of 1 lemon
1/3 Cup milk
250g goat cheese, room temperature
250g light cream cheese, room temperature
8 Each whole wheat pitas
For the pita chips, preheat oven to 145°C. 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.
To prepare the salsa, combine red onion, fennel, basil, garlic, lemon zest and juice in a bowl. Set aside for flavors to blend.
To make the 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.
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