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    Deal GURU rtebalt's Avatar
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    Aug 2008
    outside Philadelphia, PA
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    Default Parmesan Pita Toast Strips

    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
    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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