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.
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
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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By pshah
Freehold, NJ
on April 14, 2011
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This recipe is delicious! So easy and crowd pleasing. For the health nuts out there, don't try this on whole wheat pita (as I did. It really isn't nearly as good as on white pita. The seasoning is fantastic and I've used it in many different things. My kids even use it to spice up simple pasta with alfredo.
By jtahalele_11239638
Sterling, VA
on October 22, 2008
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to the first comment. It's usually the cook and not the recipe, because you can tweak the recipe to your liking. This snack though is delicious. I personally added a little italian seasoning, which added much flavor and made a tomato dipping sauce, with some basil and oregano.
By cew_18777_7972290
Lansing, MI
on September 24, 2008
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It was really good!
but instead of the pita i used french bread and also without the essence.
Overall very good.
Read all 16 reviews