| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cklive13 |
48 |
servings |
INGREDIENTS
| 3 |
|
Whole-wheat pita loaves with pockets; (6" dia) |
| 2 |
tb |
Olive oil -; (approximately) |
|
|
Sea salt; to taste |
INSTRUCTIONS
Preheat oven to 350 degrees. Split pita loaves horizontally to form 6
rounds. Brush rough sides of each pita with some oil and with scissors or a
sharp knife cut each round into 8 wedges. Arrange wedges on a baking sheet
and sprinkle with salt. Bake pita in middle of oven until golden and crisp,
about 10 to 15 minutes. Toasts can be made 3 days ahead and kept in an
airtight container at room temperature. This recipe yields 48 pita toasts.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Kempe
Miles Minifie From the TV FOOD NETWORK - (Show # CL-9148)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-16-1999
Recipe by: Kempe Miles Minifie
Converted by MM_Buster v2.0l.
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