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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/3 cup shelled dry-roasted pistachios |
1/3 cup sesame seeds |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 teaspoon dried thyme |
1 teaspoon dried marjoram |
4 (6-inch) whole-wheat pocket pitas, split in half horizontally |
1/4 cup olive oil, divided |
Directions:
1. Preheat oven to 350°. Place the first 6 ingredients (through marjoram) in a food processor; pulse until coarsely ground.
2. Arrange 4 pita halves, rough sides up, on a baking sheet. Brush with 2 tablespoons oil. Spread 4 teaspoons pistachio mixture over each pita half. Bake at 350° for 16 minutes, or until lightly browned and crisp. Repeat with remaining pita halves. Cool. Break each half into 4 pieces; serve with Feta-Peppercorn Spread and red grapes.
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