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Pita Herb Toasts

  • 3/4 cup unsalted butter, softened
  • 3/4 cup mixed fresh herbs of your choice: parsley, basil, chives, tarragon, thyme and rosemary
  • 2 or 3 garlic cloves, minced or pressed
  • 2 teaspoons Dijon mustard
  • 2 tablespoons lemon juice
  • 1/2 cup freshly grated Parmesan cheese
  • 1 package large pita breads, halved horizontally and each half separated into 2 pieces

In a bowl, cream butter with herbs, add garlic, mustard and lemon juice; blend, then add cheese and mix well.

Cut pita bread in half horizontally. Separate each half into two pieces and spread one side evenly but lightly with butter mixture and cut each half into 3 or 4 triangles. Place pitas buttered side up on a large baking sheet and bake in preheated 350-degree oven 10 to 12 minutes or until crisp and lightly browned around the edges. Serve warm or at room temperature. Makes 12 servings, enough for a crowd.

Buttered pita breads freeze well and complement any dish and are a wonderful staple to have in the freezer. Freeze breads before baking.

In a hurry: Cut pita breads and brush one side with extra-virgin olive oil. To vary, flavor oil with pressed or finely chopped garlic or sprinkle with freshly grated Parmesan cheese.

Jane Citron

Thursday, March 20, 2003

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