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Black Olive Tapenade Salsa on Pita Chips

Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

A fusion of Tex-Mex and Mediterranean that results in a tasty appetizer you'll want to make again and again.

 1 ½ cups Sardo Black Olive Tapenade
 ¼ cup Sardo Fire Roasted Peppers
 4 cloves garlic, minced
  cup jalapeno peppers, chopped
 ¼ cup canned corn, drained
 ¼ cup white cheddar or mozzarella cheese, cubed
 ¼ cup fresh basil or parsley leaves, chopped
 ¼ tsp fresh ground black pepper
 Olive Oil
 Parchment paper

Preheat oven to 400°F (200°C).


Cut pitas into 8 equal-sized portions.


Mix olive oil, black pepper, dried basil, and garlic powder in a bowl.


Line a baking sheet with parchment paper, and distribute pita slices over it. Brush the upward-facing side of each slice with the olive oil mixture.


Bake until browned (8 - 10 minutes).


Add roasted peppers, jalapeno peppers, corn, and cheese to a bowl, and toss.


Add tapenade to the bowl and stir until even. Distribute evenly across pita chips and serve.

Nutrition Facts

Servings 4