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Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 400°F. Line a baking sheet with parchment paper or aluminum foil. Place naan on a prepared baking sheet and brush with 2 tbsp (25 mL) of the olive oil.
Step 2
In a mini food processor, purée ricotta, tahini, lemon juice, remaining olive oil, ¼ cup (50 mL) of the feta and salt and pepper.
Step 3
Spread the ricotta mixture over the naan and top with sliced persimmons. Bake for 10 minutes or until lightly browned. Top with pomegranate arils, arugula, remaining feta and pistachios; slice into triangles.
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