Pita Toasts Recipes

Steps:

• Preheat the oven to 350 degrees.
• Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.

Steps:

• Cut pita rounds into 6 triangles. Split triangles in half. Brush the rough side of triangles with olive oil. Brush 1/2 tablespoon pesto on each triangle. Sprinkle with Parmesan.
• Place on baking sheet. Bake for 5 to 7 minutes in a 350 degree oven until crisp.

Steps:

• Cut pita rounds into 6 triangles. Split triangles in half. Brush the rough side of triangles with olive oil. Combine sugar and cinnamon. Sprinkle 1/2 tablespoon cinnamon sugar on each triangle.
• Place on baking sheet. Bake for 5 to 7 minutes in a 350 degree oven until crisp.

Steps:

• Preheat oven to 400°F.
• In a dry small heavy skillet toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool. In an electric coffee/spice grinder finely grind seeds and salt with paprika and in a bowl stir together with oil.
• Split each pita into 2 rounds and brush rough sides with cumin oil. Cut each round into 8 wedges and arrange, rough sides up, on 2 large baking sheets. Bake wedges in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown and crisp, about 8 minutes total. Cool pita toasts on racks. Pita toasts keep 5 days in an airtight container at room temperature.

Steps:

• Preheat the oven to 375 degrees F.
• Cut each pita in half and then each half in triangles and place them in a single layer on a sheet pan. Drizzle with olive oil and sprinkle generously with salt.
• Bake for 10 minutes.

Steps:

• Preheat the oven to 375 degrees F.
• Cut each pita bread in quarters and each quarter in half to make 8 triangles. Place them in a single layer on a sheet pan and sprinkle lightly with olive oil, salt and pepper. Bake for about 10 minutes, until crisp, turning once.

Steps:

• Preheat oven to 375° F.
• Halve pitas horizontally to form 8 rounds and lightly brush rough sides with oil. Season pitas with salt and cut each round into 6 wedges.
• Arrange wedges in one layer on 2 baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, 10 to 15 minutes, or until golden and crisp. Cool toasts. Toasts may be made 1 day ahead and kept in an airtight container at room temperature.

Steps:

• Preheat oven to 350°F.
• Halve pitas horizontally and stir together oil and paprika. Brush rough sides of pitas with paprika oil and season with salt. Cut each pita round into 8 wedges and bake in single layers on a large baking sheet in middle of oven 10 minutes, or until crisp.
• Finely grind cumin seeds in an electric coffee/spice grinder. Purée chick-peas in a food processor with cumin, garlic, parsley, tahini, lemon juice, and salt and add enough water to make smooth.
• Put hummus in a pastry bag fitted with a 3/8-inch plain tip. Pipe a scant 1/2 teaspoon onto each pita toast and top with 1/4 teaspoon caviar.

Steps:

• Preheat the oven to 400°F. In a small saucepan melt the butter with the pepper and salt to taste, brush the butter on the rough sides of the pita triangles, and bake the triangles on baking sheets in batches in the middle of the oven for 8 to 10 minutes, or until they are golden.

Steps:

• For the dip: Drain spinach and press out as much water as possible.
• Combine the spinach, jalapenos, onions, tomatoes, cream cheese, Monterey Jack cheese and half and half in a medium bowl and mix well.
• Spoon into a buttered baking dish and bake at 400º for 20 to 25 minutes.
• Serve with pita toasts.
• For pita toasts:.
• Combine the butter, lemon pepper and cumin in a shallow dish and mix well.
• Slit each pita bread round in half so you have 2 rounds.
• Cut each round into triangles (using a pizza cutter makes this very easy).
• Dip each piece into butter mixture and place on a cookie and put under the broiler until crisp.

Steps:

• Preheat oven to 375°F.
• Whisk together cornstarch and 2 tablespoons butter in a small bowl until smooth, then whisk in salt, remaining 4 tablespoons butter, and sesame seeds.
• Brush rough sides of pita halves with butter mixture, stirring mixture well before brushing each half. Cut each pita half into 8 wedges and arrange, seeded sides up, in 1 layer on 2 baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 10 to 12 minutes total. Cool toasts on a rack.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
• In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
• Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!

Steps:

• Cooks Tip: For the best results, use a baking sheet that is not too dark for this recipe; otherwise, watch the pita bread carefully as it burns easily.
• Preheat oven to 500°F.
• Separate each pita quarter into 2 pieces.
• Arrange in a single layer, rough side up, on an ungreased baking sheet.
• Brush evenly with the oil.
• In a small bowl, combine the parsley, chives, and garlic.
• Using your fingers, distribute the herb mixture evenly over the pita quarters.
• Sprinkle evenly with coarse salt.
• Bake on the top rack of the oven for 3 to 5 minutes, or until the pita quarters are nicely toasted.