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.