Gypsy at Red’s Lemon Pepper & Parmesan Pita With Sundried Tomato and Olive Spread

by Suzanne Heron.

Chips

Cut each pita lengthwise so you have 2 circles from each. Stack them and cut into chip size pieces and place in a large bowl. (Use a whole package for this recipe.)

Drizzle with olive oil (about ½ cup) and sprinkle liberally with lemon pepper, ¼ cup parmesan cheese and the zest from 1 lemon. Toss to coat evenly.

Spread onto a baking sheet and cook for 5-8 minutes depending on your oven or when they are golden brown.

Remove from baking sheet and transfer to a serving bowl. Don’t cover until completely cooled or they will not stay crispy.

Spread

In a blender add:

– ½ cup sundried tomatoes in oil

– 2 cups parmesan cheese (fresh grated is best)

– 2 cups black olives

-1 fresh basil bunch

-¼ cup balsamic vinegar or lemon juice

-½ tsp salt

-pinch of pepper

Refrigerate spread until ready to use. Spread on pita crisps and enjoy!

Gypsy at Red, Red Mountain Road, Rossland, 250-362-3347.