The real beauty of this dish is that nearly all the ingredients can be prepped in advance, so it can be pulled together at a moment’s notice, making entertaining a breeze. 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.
1½ tablespoons shelled, unsalted pistachios
2 whole-wheat pitas, about 15cm in diameter
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon fresh lemon juice
110g plain fresh goat cheese (chevre), at room temperature
¼ cup pomegranate seeds (arils)
2 teaspoons chopped fresh mint
Method:
Preheat the oven to 180ºC.
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 two rounds (for a total of four rounds).
Place the pita rounds on a cutting board and brush them with oil. Cut each round into six 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 them cool completely.
Stir together the honey and lemon juice in a small bowl.
SERVING NOTES
:
When you’re ready to serve, spread goat cheese on 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 honey-lemon mixture and serve.
Serves 8.