"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Parmesan Pita Toast Strips Recipe

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This recipe for Parmesan Pita Toast Strips, by , is from Angela's Awesome Edibles , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
3 (6-inch) white pita breads
3 Tb unsalted butter, softened
1 tsp minced fresh parsley leaves
tsp minced garlic
⅛ tsp Essence, recipe follows
Pinch salt
cup finely grated Parmesan

Emeril's ESSENCE Creole Seasoning:
1 1/4 Tb paprika
1 Tb salt
1 Tb garlic powder
1 tsp black pepper
1 tsp onion powder
1 tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme
Combine all ingredients thoroughly.
Yields: 2/3 C

Directions:
Directions:
Preheat the oven to 350.
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 tsp 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.

 

 

 

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