cinnamon sugar toasted mini pita fruit nachos.

Cinnamon and Sugar Toasted Mini Pita Fruit Nachos

1 package of mini pitas from Whole Foods, or 6 regular size pitas cut into triangles will work (if you use 6 regular size pitas, make sure you double the remaining recipe except the fruit

3 Tablespoons melted butter

3 Tablespoons granulated sugar

3 Tablespoons finely ground pecans

1/2 teaspoon ground cinnamon

1 pint strawberries, washed and chopped

2 Cups chopped fresh pineapple

1 pint raspberries, washed and dried

1 Cup finely chopped good quality chocolate, or chocolate chips

8 oz mascarpone cheese (you can substitute softened cream cheese here if you wish)

2 Tablespoons honey

1.  Preheat oven to 375 degrees F.  Place mini pitas and melted butter into a large ziplock bag.  Shake around until all pitas are coated.  Immediately place buttered pitas into a second large ziplock with sugar, pecans and cinnamon.  Shake well until all pitas are coated.  Place coated pitas onto a parchment or silpat lined baking sheet.  Bake for 12-15 minutes or until pitas are crisp.

2.  Place chocolate over a double broiler, stirring until melted.  Drizzle over crisped pitas and transfer to cooling rack.  You can let chocolate harden or serve with it melted.  Place mascarpone cheese and honey into a mixing bowl; mix to combine.  With a small cookie scoop, scoop a dollop of honeyed mascarpone onto the centers of each pita.  Place all fruit into a large mixing bowl.  Spoon fruit over mascarpone and pita.  Serve immediately.

6 servings, 2 or so mini pitas per person