Goat Cheese Pita Toasts with Pome­gran­ate, Pistachio and Mint

The Denver Post - - LIFE & CULTURE -

8 serv­ings The com­bi­na­tion of col­or­ful in­gre­di­ents in this fes­tive fin­ger food is as tasty as it is at­trac­tive. But the real beauty of the dish is that nearly all the in­gre­di­ents can be prepped in ad­vance, so it can be pulled to­gether at a mo­ment’s no­tice.

Feel free to sub­sti­tute store-bought, un­salted baked pita chips, if you pre­fer.

MAKE AHEAD: The pita toasts can be baked, cooled and stored in an air­tight con­tainer at room tem­per­a­ture a day in ad­vance.

From nu­tri­tion­ist and cook­book author El­lie Krieger. In­gre­di­ents 1½ ta­ble­spoons shelled, un­salted pis­ta­chios 2 whole-wheat pitas, about 6 inches in di­am­e­ter (see head­note) 2 ta­ble­spoons olive oil 1 ta­ble­spoon honey 1 tea­spoon fresh lemon juice 4 ounces plain fresh goat cheese (chevre), at room tem­per­a­ture ¼ cup pome­gran­ate seeds (ar­ils) 2 tea­spoons chopped fresh mint Di­rec­tions

Pre­heat the oven to 350 de­grees. Spread the pis­ta­chios on a small bak­ing sheet and toast for 7 to 8 min­utes, un­til fra­grant. Let cool, then coarsely chop.

Mean­while, slice the pita pock­ets in half so each forms 2 rounds (for a to­tal of 4 rounds). Place the pita rounds on a cut­ting board and brush them with oil. Cut each round into 6 wedges, to cre­ate a to­tal of 24 wedges. Ar­range them in a sin­gle layer on a bak­ing sheet; bake for 5 or 6 min­utes, un­til crisped and browned. Let cool com­pletely.

Stir to­gether the honey and lemon juice in a small bowl.

When you’re ready to serve, spread goat cheese on all of the toasted pita wedges, ar­rang­ing them on a serv­ing plat­ter as you go. Sprin­kle with the pome­gran­ate seeds, mint and pis­ta­chios, then driz­zle with the hon­eyle­mon mix­ture and serve.

Nu­tri­tion | Per serv­ing: 130 calo­ries, 5 g pro­tein, 12 g car­bo­hy­drates, 8 g fat, 3 g sat­u­rated fat, 5 mg choles­terol, 135 mg sodium, 2 g di­etary fiber, 3 g sugar

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