Pita Toasts Recipes

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GARLIC PITA BREAD BITES



Garlic Pita Bread Bites image

Great and easy to make--as well as delicious. Everyone goes crazy about these when I make them.

Provided by LISAREBBECHI

Categories     Appetizers and Snacks     Garlic Bread Recipes

Time 25m

Yield 20

Number Of Ingredients 5

1 (10 ounce) package pita bread, cut in half
3 tablespoons butter
1 teaspoon crushed garlic
1 teaspoon dried Italian-style seasoning
2 tablespoons grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Open pita bread halves and roughly cut into approximately 2 inch pieces. Arrange on a medium baking sheet.
  • In a small saucepan over medium heat, melt butter and mix in garlic and dried Italian-style seasoning. Pour the mixture over pita bread pieces.
  • Sprinkle bread with Parmesan cheese, adjusting the amount as desired. Bake in the preheated oven 10 minutes, or until lightly browned.

Nutrition Facts : Calories 56.4 calories, Carbohydrate 7.9 g, Cholesterol 5 mg, Fat 2 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 1.2 g, Sodium 95 mg, Sugar 0.2 g

PITA CHIPS



Pita Chips image

These baked pita chips make a lovely accompaniment to any dip or spread.

Provided by Dawn

Categories     Appetizers and Snacks     Snacks     Snack Chip Recipes

Time 17m

Yield 24

Number Of Ingredients 6

12 pita bread pockets
½ cup olive oil
½ teaspoon ground black pepper
1 teaspoon garlic salt
½ teaspoon dried basil
1 teaspoon dried chervil

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
  • In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
  • Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!

Nutrition Facts : Calories 125.3 calories, Carbohydrate 17.7 g, Fat 5.3 g, Fiber 2.4 g, Protein 3.2 g, SaturatedFat 0.8 g, Sodium 245.9 mg, Sugar 0.3 g

TOASTED PITA TRIANGLES



Toasted Pita Triangles image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 1 serving

Number Of Ingredients 1

1 loaf pita bread

Steps:

  • Preheat the oven to 350 degrees.
  • Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.

SPICED PITA TOASTS



Spiced Pita Toasts image

Categories     Bake     Cocktail Party     Low Cal     Spice     Gourmet

Yield Makes 96 pita toasts

Number Of Ingredients 5

4 teaspoons cumin seeds
1 teaspoon coarse salt
2 teaspoons paprika
1/2 cup olive oil
six 6-inch pitas with pockets

Steps:

  • Preheat oven to 400°F.
  • In a dry small heavy skillet toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool. In an electric coffee/spice grinder finely grind seeds and salt with paprika and in a bowl stir together with oil.
  • Split each pita into 2 rounds and brush rough sides with cumin oil. Cut each round into 8 wedges and arrange, rough sides up, on 2 large baking sheets. Bake wedges in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown and crisp, about 8 minutes total. Cool pita toasts on racks. Pita toasts keep 5 days in an airtight container at room temperature.

CINNAMON PITA TOASTS



Cinnamon Pita Toasts image

Provided by Food Network

Categories     appetizer

Time 15m

Number Of Ingredients 3

2 pocket pita rounds
1/2 cup sugar
2 tablespoons cinnamon

Steps:

  • Cut pita rounds into 6 triangles. Split triangles in half. Brush the rough side of triangles with olive oil. Combine sugar and cinnamon. Sprinkle 1/2 tablespoon cinnamon sugar on each triangle.
  • Place on baking sheet. Bake for 5 to 7 minutes in a 350 degree oven until crisp.

PITA TOASTS



Pita Toasts image

Categories     Bread     Bake     Quick & Easy     Gourmet

Yield Makes 48 Toasts

Number Of Ingredients 3

four 6-inch pita loaves
about 1/4 cup olive oil
coarse salt if desired

Steps:

  • Preheat oven to 375° F.
  • Halve pitas horizontally to form 8 rounds and lightly brush rough sides with oil. Season pitas with salt and cut each round into 6 wedges.
  • Arrange wedges in one layer on 2 baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, 10 to 15 minutes, or until golden and crisp. Cool toasts. Toasts may be made 1 day ahead and kept in an airtight container at room temperature.

PESTO PITA TOASTS



Pesto Pita Toasts image

Provided by Food Network

Categories     appetizer

Time 15m

Number Of Ingredients 4

2 Pocket Pita rounds
1/2 cup pesto
Olive oil
Parmesan cheese

Steps:

  • Cut pita rounds into 6 triangles. Split triangles in half. Brush the rough side of triangles with olive oil. Brush 1/2 tablespoon pesto on each triangle. Sprinkle with Parmesan.
  • Place on baking sheet. Bake for 5 to 7 minutes in a 350 degree oven until crisp.

TOASTED PITA TRIANGLES



Toasted Pita Triangles image

Provided by Ina Garten

Time 15m

Yield 6 servings

Number Of Ingredients 3

1 bag pita bread
Good olive oil
Kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut each pita in half and then each half in triangles and place them in a single layer on a sheet pan. Drizzle with olive oil and sprinkle generously with salt.
  • Bake for 10 minutes.

GARLIC-HERB PITA TOASTS



Garlic-Herb Pita Toasts image

From: "The Mediterranean Vegan Kitchen" by Donna Klein. "Perfect for a party, these crunchy triangles are excellent vehicles for a variety of dips and spreads." "They're also a healthy snack on their own."

Provided by Engrossed

Categories     Lunch/Snacks

Time 20m

Yield 32 pieces, 4-6 serving(s)

Number Of Ingredients 6

3 (6 inch) pita bread rounds, quartered (fresh or slightly stale, preferably whole wheat)
2 tablespoons extra virgin olive oil
1 tablespoon fresh flat-leaf parsley, finely chopped
1 tablespoon fresh chives, finely chopped
2 large fresh garlic cloves, minced
coarse salt, to taste

Steps:

  • Cooks Tip: For the best results, use a baking sheet that is not too dark for this recipe; otherwise, watch the pita bread carefully as it burns easily.
  • Preheat oven to 500°F.
  • Separate each pita quarter into 2 pieces.
  • Arrange in a single layer, rough side up, on an ungreased baking sheet.
  • Brush evenly with the oil.
  • In a small bowl, combine the parsley, chives, and garlic.
  • Using your fingers, distribute the herb mixture evenly over the pita quarters.
  • Sprinkle evenly with coarse salt.
  • Bake on the top rack of the oven for 3 to 5 minutes, or until the pita quarters are nicely toasted.

BLACK PEPPER PITA TOASTS



Black Pepper Pita Toasts image

Can be prepared in 45 minutes or less.

Yield Makes 64 pita toasts

Number Of Ingredients 3

1 stick (1/2 cup) unsalted butter, cut into pieces
2 teaspoons freshly ground black pepper
8 pita loaves, each loaf quartered and separated to form 8 triangles

Steps:

  • Preheat the oven to 400°F. In a small saucepan melt the butter with the pepper and salt to taste, brush the butter on the rough sides of the pita triangles, and bake the triangles on baking sheets in batches in the middle of the oven for 8 to 10 minutes, or until they are golden.

SPINACH DIP WITH PITA TOASTS



Spinach Dip With Pita Toasts image

This recipe would be a great addition to any party or get-together. Feel free to add more jalapenos if you want more heat.

Provided by Lvs2Cook

Categories     Spinach

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon chopped jalapeno
3/4 cup chopped onion
2 tomatoes, chopped
8 ounces cream cheese, softened
2 cups shredded monterey jack cheese
1/3 cup half-and-half
1/2 cup butter, melted
2 teaspoons lemon pepper
2 teaspoons cumin
6 pita bread rounds

Steps:

  • For the dip: Drain spinach and press out as much water as possible.
  • Combine the spinach, jalapenos, onions, tomatoes, cream cheese, Monterey Jack cheese and half and half in a medium bowl and mix well.
  • Spoon into a buttered baking dish and bake at 400º for 20 to 25 minutes.
  • Serve with pita toasts.
  • For pita toasts:.
  • Combine the butter, lemon pepper and cumin in a shallow dish and mix well.
  • Slit each pita bread round in half so you have 2 rounds.
  • Cut each round into triangles (using a pizza cutter makes this very easy).
  • Dip each piece into butter mixture and place on a cookie and put under the broiler until crisp.

BENNE SEED PITA TOASTS



Benne Seed Pita Toasts image

This recipe is from Gourmet Magazine's May 2003 issue. These pita toasts make perfect scoops for your favourite dip. They can be made 1 day ahead and kept in an airtight container at room temperature. Recrisp them prior to serving by popping them into a 375 F oven for 3-4 minutes.

Provided by Chef Regina V. Smith

Categories     Breads

Time 32m

Yield 48 hors d'oeuvre toasts

Number Of Ingredients 5

1 tablespoon cornstarch
6 tablespoons unsalted butter, melted and cooled
1/4 teaspoon salt
1/3 cup sesame seeds, toasted
4 pita bread, 6-7 inch with pockets, halved horizontally

Steps:

  • Preheat oven to 375°F.
  • Whisk together cornstarch and 2 tablespoons melted butter in a small bowl until smooth, then whisk in salt, the remaining 4 tablespoons melted butter and the sesame seeds.
  • Brush the rough sides of the pita halves with butter mixture, stirring the mixture well before brushing each subsequent half. Cut each pita half into 8 wedges and arrange, seeded sides up, in 1 layer on 2 baking sheets. Bake in the upper and lower thirds of the oven, switching positon of the baking sheets half way through, baking until golden, 10-12 minutes total. Cool toasts on a rack.

Nutrition Facts : Calories 32.8, Fat 2, SaturatedFat 1, Cholesterol 3.8, Sodium 39.2, Carbohydrate 3.2, Fiber 0.2, Sugar 0.1, Protein 0.7

TOASTED PITA CHIPS



Toasted Pita Chips image

These savory chips will keep up to a week in an airtight container. Serve with White Bean, Yogurt, and Feta Dip.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 4

8 pita rounds (6 to 7 inches each)
Extra-virgin olive oil
Dried oregano or parsley
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. Using kitchen scissors, halve each pita horizontally. Cut each piece in half. Place, rough side up, on a baking sheet. Brush with oil; season with oregano, salt, and pepper. Bake until golden, 12 to 15 minutes.

BENNE SEED PITA TOASTS



Benne Seed Pita Toasts image

Categories     Bake     Cocktail Party     Quick & Easy     Gourmet

Yield Makes 48 hors d'oeuvre toasts

Number Of Ingredients 5

1 tablespoon cornstarch
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
3/4 teaspoon salt
1/3 cup sesame (benne) seeds, toasted
4 (6- to 7-inch) pita loaves with pockets, halved horizontally

Steps:

  • Preheat oven to 375°F.
  • Whisk together cornstarch and 2 tablespoons butter in a small bowl until smooth, then whisk in salt, remaining 4 tablespoons butter, and sesame seeds.
  • Brush rough sides of pita halves with butter mixture, stirring mixture well before brushing each half. Cut each pita half into 8 wedges and arrange, seeded sides up, in 1 layer on 2 baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 10 to 12 minutes total. Cool toasts on a rack.

PITA BREAD FRENCH TOAST



Pita Bread French Toast image

For an easy snack, use up any leftover pita bread you have for this sweet twist on French toast.

Provided by Martha Stewart

Categories     Bread Recipes

Number Of Ingredients 9

1 1/2 cups whole milk
6 large eggs
1/2 cup granulated sugar
2 tablespoons finely grated lemon zest
1/2 teaspoon ground nutmeg
1/8 teaspoon coarse salt
4 pitas
1 tablespoon unsalted butter
Confectioners' sugar

Steps:

  • In a large shallow dish, whisk together milk, eggs, sugar, lemon zest, nutmeg, and salt. Cut 4 pitas in half crosswise and place in dish. Soak 15 minutes, flipping halfway through.
  • In a large nonstick skillet, melt butter over medium until foaming. Lift 4 pita halves from egg mixture, letting excess drip off, and cook until golden brown on both sides, about 12 minutes, flipping halfway through. Transfer to a plate and cover with foil to keep warm; repeat with remaining pita halves. Cut into wedges and dust with confectioners' sugar.

Nutrition Facts : Calories 506 g, Fat 17 g, Fiber 2 g, Protein 18 g

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