Honeyed Yogurt Dip with Figs and Anise Wheat Crisps
Photo: Annabelle Breakey; Styling: Karen Shinto
4 whole-wheat tortillas (8 in.), each cut into 8 triangles
2 tablespoons butter, melted
1/2 teaspoon anise seeds, crushed
1/4 teaspoon cinnamon
2 tablespoons sugar
2 cups Greek yogurt
8 teaspoons honey
1/4 cup toasted pistachios, chopped fine
16 small figs, each cut into halves
How to Make It
Preheat oven to 350°. Lay tortilla triangles on a baking sheet. Using a pastry brush, lightly brush triangles with butter. In a small bowl, combine anise, cinnamon, and sugar, then sprinkle over tortillas. Bake until golden and crisp, 12 to 15 minutes.
Spoon about 1/4 cup yogurt into a small bowl. Make a well in the center of the yogurt and spoon in 1 tsp. honey, then sprinkle with some pistachios. Repeat to make 7 more servings. Serve each with 4 tortilla crisps and 2 sliced figs.