Black Pepper Pita Toasts Recipes

TOASTED PITA CHIPS

Steps:

• Preheat the oven to 375 degrees F.
• Cut each pita bread in quarters and each quarter in half to make 8 triangles. Place them in a single layer on a sheet pan and sprinkle lightly with olive oil, salt and pepper. Bake for about 10 minutes, until crisp, turning once.

PITA POINTS WITH ROASTED RED PEPPER DIP

Steps:

• Preheat Broiler.
• Cut the top and bottom 1/2" of the pepper off.
• Remove the stem carefully from the top.
• Pull the seeds and veins out of the middle of the pepper.
• Cut one side of the pepper and lay it out flat, skin side down so you can remove the remaining portion of the veins.
• Lay resulting pepper strip and the top & bottom on a cookie sheet, skin side up.
• Broil peppers 3 inches from the heat for 5 minutes until they start to get splotchy (use an upside down pan under them to get them closer if needed).
• Turn pan 180* and broil another 3-5 minutes until the skin is charred (you can tell when it starts to puff that they are ready).
• Put the peppers in a glass bowl, cover with plastic wrap for 10-15 minutes.
• Remove skin & discard.
• Reduce the oven to 200°F
• Cut the pita into eighths (pizza cutter works great).
• Place on cookie sheet and bake for 20-30 minutes.
• Set aside to cool.
• In a medium skillet, heat the oil.
• Saute the onion until soft, then add the garlic, cumin, and jalapeno.
• Continue to saute for 1 minute or until the garlic is fragrant.
• Place all ingredients in a food processor (except pita) and process until smooth.
• Adjust seasoning with sea salt & black pepper.
• Serve dip with toasted pita, cover and refrigerate left-over dip.

PITA PIZZAS WITH HUMMUS, SPINACH, OLIVES, TOMATOES & CHEESE

Steps:

• Pitas -- Brush with a little olive oil, salt and pepper on each pita. Lightly toast in a 400 degree oven until slightly brown.
• Top -- Top with hummus, then your favorite toppings. I like olives, baby spinach, tomatoes, feta, a little black pepper and some Italian seasoning. But NOTE -- you can add any of your favorite toppings.
• If you add onions, mushrooms, peppers, zucchini, artichokes, etc., I pan saute lightly first so they are pre-cooked before adding to the pizza. The pizzas are only cooked a few minutes so just have everything ready.
• Bake -- Another 5 minutes in the oven, just to heat everything up and soften the cheese.
• Finish -- Mix the balsamic vinegar and olive oil and just simply drizzle over the top after it comes out of the oven. Perfect finishing touch. Just cut in Pizza slices and serve. I like to use my pizza cutter and 6 slices per pita.
• ENJOY a very simple inexpensive quick appetizer.

TOMATO, CUCUMBER, AND PITA SALAD

Steps:

• Marinate olives:
• Stir together all olive ingredients in an airtight container and marinate olives, chilled, at least 8 hours. Bring to room temperature before using.
• Make pita toasts:
• Preheat oven to 350°F.
• Brush rough sides of pita halves with oil and sprinkle with za'atar. Cut each round into 8 wedges, then halve each wedge diagonally. Arrange triangles, oiled sides up, on 2 baking sheets and bake in batches in middle of oven until crisp and pale golden, about 10 minutes. Cool on a rack.
• Assemble salad:
• Add lemon juice to marinated olives, then close container and shake vigorously. Divide olive mixture between 2 large salad bowls. Divide romaine, cucumber, tomatoes, feta, and pita toasts between bowls, then sprinkle with za'atar and toss.

GARLIC FETA DIP WITH PITA CHIPS

Steps:

• DIP.
• In a a food processor add all ingredients and blend till smooth.
• Chill for several hours for flavors to bloom.
• PITA CHIPS.
• Cut each pita into several wedges, about 6 to 8.
• Drizzle with the olive oil and sprinkle with salt.
• Toast in a 400 degress oven till crispy, approximately 10-15 minutes.
• It happens quickly, so don't walk away.
• Enjoy!