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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Parmesan Pita Toast Strips Recipe

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This recipe for Parmesan Pita Toast Strips is from Angela's Awesome Edibles , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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

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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