Ingredients

• 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

Instructions

1. Chop walnuts and in a small skillet cook in oil over moderate heat, stirring, until lightly toasted. Cool nuts slightly.
2. Preheat broiler.
3. Coarsely grate apple and finely chop dates. In a bowl stir together all ingredients except pitas until combined well.
4. 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.