Here we get to experience the Pomegranate that's rarely found in savory dishes.
1 cup pitted and finely minced unseasoned green olives, such as Picholines
2/3 cup finely chopped toasted walnuts
1/2 cup whole pomegranate seeds
1/4 cup chopped cilantro
1 clove garlic, finely minced
2 tablespoons extra virgin olive oil
Lemon juice, to taste
Sea salt, to taste
2 pita rounds, halved horizontally, then cut into triangles
In a bowl, combine the olives, walnuts, pomegranate seeds, cilantro, garlic and olive oil. Stir to mix. Add a few drops of lemon juice and salt if necessary. The mixture may not need salt if the olives are salty.
Preheat the oven to 375ºF. Toast the pita triangles on a baking sheet until lightly colored and crisp, 8 to 10 minutes. Let cool. Serve tapenade with the pita toasts.
Serves 6. PER SERVING: 230 calories, 4 g protein, 19 g carbohydrate, 17 g fat (2 g saturated), 0 cholesterol, 790 mg sodium, 1 g fiber.
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