Photo by Deb Lindsey for The Washington Post
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, 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.
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