- 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
- Chop walnuts and in a small skillet cook in oil over moderate heat, stirring, until lightly toasted. Cool nuts slightly.
- Preheat broiler.
- Coarsely grate apple and finely chop dates. In a bowl stir together all ingredients except pitas until combined well.
- 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.