Cinnamon and sugar toasted mini pita fruit nachos



  • 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
  • pint raspberries, washed and dried
  • 1 Cup finely chopped good quality chocolate, or chocolate chips
  • 230 grams mascarpone cheese (you can substitute softened cream cheese here if you wish)
  • 2 Tablespoons honey



  1. Preheat oven to 190 degrees C.  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.
Cinnamon and sugar toasted mini pita fruit nachos


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