Mediterranean Grilling Cheese Mezze Board

Drain and rinse chickpeas; thoroughly pat dry with paper towels. On a baking sheet, place a large piece of plastic wrap over chickpeas. Pound with a mallet or bottom of a heavy frying pan, lightly smashing the chickpeas, breaking them apart (this is different from mashing, as we want to keep the chickpeas still somewhat intact). Toss chickpeas with half the dill, tunisian spice, salt and pepper. Toss chickpeas on a baking sheet with a large drizzle of olive oil. Roast on top rack until crispy, 18-20 minutes. Wipe out bowl.

While the chickpeas roast, slice grilling cheese into ½ slices. Place 1 tsp zataar spice (2 tsp for 4 servings) on a plate. Coat cheese in spices, pressing to adhere. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add cheese and cook until browned, 1-2 minutes per side. Remove pan from heat and set cheese aside to cool.

Next in a small bowl, combine yogurt and remaining dill. Season with salt and pepper. In another small microwave safe bowl, add 2 TBSP butter (4 TBSP for 4 servings); cover with plastic wrap and microwave for 30-40 seconds until melted. Evenly brush the top of pitas with melted butter; sprinkle with remaining tunisian and 1 tsp za’atar spice (2 tsp for 4), a pinch of salt and pepper. Toast pitas on top rack (use a baking sheet or place directly on oven rack) until golden and toasted, 2-3 minutes. Cut pitas into quarters.