Parmesan Pita Toast Strips

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
60 strips
Level:
Easy

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
  • 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
  • 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.

Emeril's ESSENCE Creole Seasoning:
  • 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.


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