Photo credit:Deb Lindsey for The Washington Post
1 1/2 tablespoons shelled, unsalted pistachios
2 whole-wheat pita pockets, 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
1/4 cup pomegranate seeds (arils)
2 teaspoons chopped fresh mint
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 honey-lemon mixture and serve.
Makes 8 servings
Serving size: 3 pieces
Per serving: Calories 130; Total Fat 8g; (Sat Fat 3g); Protein 5g; Carb 12g; Fiber 2g; Cholesterol 5mg; Sodium 135mg, Sugar 3g