This recipe can be prepared in 45 minutes or less.
Recipe information
Yield
Makes 36 hors d'oeuvres
Ingredients
1
/3 cup walnuts
2
tablespoons vegetable oil
1
Granny Smith apple
1
/3 cup pitted dates
2
cups grated extra-sharp Cheddar (about 8 ounces)
1
/4 cup mayonnaise
2
tablespoons chopped fresh flat-leafed parsley leaves
2
tablespoons fresh lemon juice
1
tablespoon apricot preserves
3
/4 teaspoon curry powder
three 5-inch pita loaves
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Preparation
Step 1
Chop walnuts and in a small skillet cook in oil over moderate heat, stirring, until lightly toasted. Cool nuts slightly.
Step 2
Preheat broiler.
Step 3
Coarsely grate apple and finely chop dates. In a bowl stir together all ingredients except pitas until combined well.
Step 4
Horizontally split pitas and arrange, cut sides down, on a large baking sheet. Broil pitas about 4 inches from heat until golden and crisp, 1 1/2 to 2 minutes. Remove baking sheet from oven and turn pitas over. Divide Cheddar mixture among pitas, spreading evenly. Broil pitas until cheese mixture begins to bubble, about 2 minutes. Cut each pita into 6 wedges.