Tasty snacks that are ac­tu­ally healthy

The Denver Post - - LIFE & CULTURE - By El­lie Krieger Deb Lind­sey, The Wash­ing­ton Post

The hol­i­days may be peak sea­son for elab­o­rate, tra­di­tion-steeped dishes, but they are also a time when most of us feel over­whelmed and could use some­thing fast and fab­u­lous to take the edge off the stress of en­ter­tain­ing. This fin­ger food an­swers that call beau­ti­fully, and it’s health­ful, to boot.

It flashes with fes­tive color, with creamy white goat cheese on crispy shards of pita that be­come a can­vas for a con­fetti of rubyred pome­gran­ate seeds, green pis­ta­chios and mint: in­gre­di­ents that give you creamy, crunchy, fruity, fresh, sweet and sa­vory at once in each bite. Mak­ing the pita toasts re­quires min­i­mal ef­fort from start to fin­ish, and it’s some­thing you can pull to­gether at a mo­ment’s no­tice be­cause you can prep most of the el­e­ments sev­eral days in ad­vance.

To make the toasts, you slice whole-grain pita into rounds, brush them with olive oil, cut them into wedges and bake just un­til crisped. Mak­ing them at home this way yields a top qual­ity, ul­tra­thin, crisp whole­grain chip, but store-bought pita chips would work if need be; just get the un­salted va­ri­ety.

You can also take ad­van­tage of another health­ful con­ve­nience op­tion and pick up a con­tainer of pome­gran­ate seeds (ar­ils) rather than deal with the whole fruit. Toast and chop the pis­ta­chios ahead, and mix the honey-lemon driz­zle; all you need to do once guests ar­rive is chop some mint, spread, sprin­kle, driz­zle and serve.

Goat Cheese Pita Toasts with Pome­gran­ate, Pistachio and Mint.

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