Ingredients

6 (6-inch) white pita breads
6 tablespoons unsalted butter, softened
2 teaspoons minced fresh parsley leaves
1/2 teaspoon minced garlic
1/4 teaspoon Essence, recipe follows
Pinch salt
1 cup finely grated Parmesan

Directions

Preheat the oven to 350 degrees F.

Cut each pita bread in half horizontally to make 2 rounds. (There will be 12 total rounds.)

In a small bowl, cream the butter with a rubber spatula or wooden spoon. Add the parsley, garlic, Essence, and
salt and mix well. Spread about 1 1/2 teaspoons of the mixture across each pita round. Sprinkle the top of
each evenly with 1 heaping tablespoon of the cheese.

Place the rounds on a cutting board and using a pizza wheel, cut each into 5 strips. Transfer to a large
baking sheet and bake until golden brown, 8 to 10 minutes. (The strips will continue to crisp as they
cool.)

Serve warm or at room temperature as hors d'oeuvres or snacks, or as accompaniments to soup or
salad.

Ingredients

Emeril's ESSENCE Creole Seasoning:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Directions

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William and Morrow, 1993.