Fennel Pita Toasts Food

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.

TOASTED PITA TRIANGLES

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.

FENNEL PITA TOASTS

Steps:

• Preheat oven to 350° F.
• On a cutting board with side of a knife lightly crush fennel seeds. Brush top of pita with oil and sprinkle with crushed fennel and coarse salt. On a baking sheet bake pita in middle of oven until golden and crisp, about 3 minutes.
• Cut pita into 4 wedges.

TOASTED PITA TRIANGLES

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.

PESTO PITA TOASTS

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.

SPICED PITA TOASTS

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.

BENNE SEED PITA TOASTS

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.

HUMMUS & VEGETABLE PITA TOASTS

Steps:

• Heat broiler.
• Place pita rounds on baking sheet; brush with oil.
• Broil 1 min. or until lightly browned. Spread with hummus; top with vegetables and olives.
• Cut into wedges.

HERBED PITA TOAST WITH FETA CHEESE

Steps:

• Heat oven to 350 degrees. Place pita rounds on a baking sheet, and brush with olive oil. Sprinkle with oregano, salt, and pepper.
• Bake until crispy and lightly golden, about 10 minutes. Remove from oven, and break pitas in half. Slice feta cheese, drizzle with olive oil, and serve with herbed pita halves.

RED-PEPPER FENNEL SOUP WITH PITA CHIPS

Steps:

• Preheat the oven to 400°. Reserve 4 strips of roasted red pepper and set aside. In a medium pot, place 4 tablespoons melted butter over medium heat.
• Add the leek and chopped fennel bulb and cook until lightly golden, about 10 minutes.
• Add the remaining roasted red peppers, the potato, broth, 2 teaspoons salt and 1/2 teaspoon pepper and bring to a boil.
• Lower the heat and simmer, partially covered, until the potato is tender, about 10 minutes.
• Meanwhile, place the pitas on a baking sheet and drizzle with the remaining 2 tablespoons melted butter. Sprinkle with some of the fennel fronds and salt; toast in the oven, 6 to 8 minutes. Set aside.
• Using an immersion or standing blender, working in batches if necessary, blend the potato mixture until smooth.
• If desired, place a sieve over a large pot and strain the soup. Stir in the heavy cream and season with salt and pepper.
• Serve the soup hot or cold with the pita chips. Dollop with sour cream, if desired, and top with the reserved roasted red pepper strips and more fennel fronds.

BLACK PEPPER PITA TOASTS

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.

PITA BREAD FRENCH TOAST

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.

GARLIC-HERB PITA TOASTS

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.

BENNE SEED PITA TOASTS

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 TOASTS

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.