Move Over Guac

Mediterranean Nachos

Photo by Lorelle Del Matto

It’s not that I don’t like guacamole, or bean dip, or hummus. It’s just that these common party snacks are just that – common.

Bring something new to the Super Bowl table on February 5, or anytime you have an event that calls for munchies.  Mediterranean Nachos is a dish that’s different enough to get folks talking but not so exotic that it turns away those with traditional tastes.

Layer crisp pita chips with a Mediterranean salsa that combines olives, figs, bell pepper and tomatoes and a mix of crumbled feta and mozzarella cheeses.  Baking melts the mozzarella and melds it into one tasty shareable.

If you can’t find pita chips, it’s easy to make your own with whole grain pita bread.  Serve Mediterranean Nachos for Super Bowl this year – and you just

might be able to skip those messy chicken wings.

I created this recipe for the Valley Fig January 2017 Fig Focus newsletter where you’ll find my how-to photos.

Mediterranean Nachos with California Figs

Fig-Olive Salsa

1 cup Blue Ribbon® Orchard Choice® or Sun-Maid® California Figs, stemmed and finely chopped

1 cup diced red bell pepper

1 cup chopped Roma (plum) tomato

½ cup finely chopped red onion

½ cup chopped, pitted Kalamata olives

1/3 cup finely chopped parsley

¼ cup thinly sliced green onion

2 tablespoons lemon juice

2 tablespoons olive oil

4 teaspoons dried oregano

¼ to ½ teaspoon crushed red pepper, optional

For Nachos:

2 cups shredded mozzarella cheese (part-skim or regular, not fresh mozzarella)

1 cup crumbled feta cheese (drained if in brine)

6 ounces pita chips, preferably whole grain, or homemade pita chips (recipe follows)

1. In a small bowl, stir together Salsa ingredients. Toss to blend well. Set aside for 10 minutes to blend flavors, stirring occasionally.
2. To bake and serve: Adjust oven rack to middle position. Preheat oven to 375°. Lightly oil a 14-inch inch pizza pan, 7-x-11-inch rectangular baking pan or other a shallow oven-safe pan. Spread half of chips in a single layer on pan.  Top with half of Fig Salsa and sprinkle with half of each of the cheeses. Top with remaining chips, Salsa and cheese.
3. Bake nachos in oven for 10 to 15 minutes, until mozzarella cheese melts. Serve at once.

Serves 8 to 10, as an appetizer.

To make pita chips: Preheat oven to 375°.  Warm 1/3 cup olive oil with 1 clove smashed garlic in small saucepan over medium heat, just until fragrant.  Discard garlic. Slice 6 ounces whole wheat pita breads in half lengthwise to make 4 rounds.  Lightly brush one sides of each with garlic-oil.  Cut each round into triangle-shaped wedges.  Spread in single layer on a large, oiled baking sheet. Sprinkle with a pinch or two of salt, if desired.  Bake for 5 to 10 minutes, until crisp.

© 2017 Lorelle Del Matto