Recipes & Ideas

Goat Cheese and Mixed Berry Fondue Recipe

A mixture of berries (use all four or a combination of 2 to 3) and salsa ingredients makes a perfect topping for our rich goat cheese fondue. The blend of berries and cheese is a delicious dip for homemade (or store-bought) pita chips.

INGREDIENTS

Pita Chips

8 each whole wheat pitas
Olive oil

Salsa

1/2 cups minced red onion
1/2 cups diced fennel
1/4 cups fresh basil, chopped
2 cloves garlic, minced
Grated zest and juice of 1 lemon
1/2 cups Driscoll's Strawberries, diced
1/2 packages of a 6-ounce package Driscoll's Blackberries (2/3 cup), halved
1/2 packages of a 6-ounce package Driscoll's Blueberries (1/2 cup), halved if berries are large
1/2 packages of a 6-ounce package Driscoll's Raspberries (2/3 cup), halved

Fondue

8 ounces goat cheese, room temperature
8 ounces light cream cheese, room temperature
1/3 cups milk

Instructions

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
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.