PARMESAN CRISPS
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 8 to 10 crisps
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees F.
- Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
- Bake for 3 to 5 minutes or until golden and crisp. Cool.
TOASTED PITA CHIPS
Provided by Ina Garten
Time 15m
Yield 8 servings
Number Of Ingredients 3
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.
BUTTERED TOAST TRIANGLES
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 10m
Yield Six servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 425 degrees.
- Spread the bread slices on a flat surface and brush them on one side with butter. Stack the slices and cut off the crusts of each. Cut the slices diagonally in half to make triangles.
- Arrange the triangles, buttered side up, on a baking sheet. Place in the oven and bake five minutes. If the triangles are not sufficiently browned, you may turn them over and continue baking one or two minutes or to the desired degree of brownness.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 3 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 5 grams, Sodium 148 milligrams, Sugar 2 grams, TransFat 0 grams
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.
PARMESAN TOASTS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees F.
- Brush one side of each bread slice with olive oil and place them on a baking sheet in one layer. Season them with salt and pepper and dust them with the Parmesan. Bake until golden brown and crisp, about 15 minutes. Serve warm or at room temperature.
EASY TZATZIKI WITH TOASTED PITA CRISPS
Steps:
- Place the yogurt in a medium bowl. Grate the cucumber on a box grater and squeeze the grated cucumber with your hand to remove some of the liquid. Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir. Serve with Toasted Pita Crisps.
- Heat a gas grill or charcoal grill with coals. Brush the pita with olive oil and heat on both sides until toasted.
Nutrition Facts : Calories 280 calorie, Fat 10.5 grams, SaturatedFat 5 grams, Cholesterol 12 milligrams, Sodium 821 milligrams, Carbohydrate 36 grams, Fiber 2 grams, Protein 9 grams, Sugar 2 grams
PHYLLO TRIANGLES WITH BASIL, ZUCCHINI AND PINE NUTS
Categories Cheese Vegetable Appetizer Bake Vegetarian Rosh Hashanah/Yom Kippur Feta Parmesan Basil Zucchini Spring Summer Bon Appétit
Yield MAKES 18
Number Of Ingredients 16
Steps:
- Toss zucchini with 1/2 teaspoon salt in medium bowl. Let stand 30 minutes. Drain zucchini well; roll in kitchen towel and squeeze dry.
- Heat oil in heavy large skillet over medium-high heat. Add onion; sauté until beginning to brown, about 6 minutes. Add zucchini; sauté until beginning to brown, about 5 minutes. Mix in basil, parsley and garlic; add wine. Cover skillet; simmer 3 minutes. Uncover; stir until any liquid evaporates, about 2 minutes. Transfer zucchini mixture to large bowl and cool. Mix in both cheeses, then pine nuts. Season filling with salt and pepper. Mix in egg.
- Lightly oil 2 large baking sheets. Place 1 phyllo sheet on work surface with 1 short end parallel to edge of work surface (keep remaining phyllo covered with plastic wrap and damp kitchen towel.) Brush phyllo sheet lightly with butter; cut lengthwise into 3 equal strips, each about 4 inches wide. Place 1 generous tablespoon filling at bottom end of 1 strip. Fold 1 corner of phyllo over filling. Repeat folding down length of strip as for flag, brushing twice with butter and forming triangle. Place pastry on prepared baking sheet; brush with butter. Repeat with remaining phyllo sheets and filling. (Can be made 1 day ahead. Cover tightly with plastic and chill.)
- Preheat oven to 400°F. Brush pastries with egg white. Sprinkle pastries generously with sesame seeds. Bake until golden brown, about 25 minutes.
POLENTA TRIANGLES WITH ROSEMARY AND WALNUTS
Categories Cheese Appetizer Side Bake Vegetarian Rosemary Walnut Cornmeal Fall Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Butter 9-inch-diameter glass pie dish. Bring broth to boil in heavy medium saucepan. Gradually whisk in corn meal. Reduce heat to medium and whisk constantly until mixture thickens, about 6 minutes. Remove from heat. Add cheese and 1 1/2 tablespoons butter; stir until cheese melts. Stir in chopped walnuts and rosemary. Season with salt and pepper. Transfer polenta to prepared dish; using buttered knife, spread evenly. Cool until polenta is firm, at least 1 hour.
- Line baking sheet with foil. Cut polenta into 8 wedges. Transfer wedges, bottom side up, to prepared sheet. Dot wedges with 1 1/2 tablespoons butter. Place 1 walnut half in center of each wedge. (Can be made 1 day ahead. Cover and chill.)
- Preheat oven to 350?F. Bake polenta until heated through, about 12 minutes.
PARMESAN TOAST
I love making this toast to have with soup or 1 pot meals! It's the only recipe I actually use that packaged dried parmesan instead of the fresh stuff. You don't get good results with fresh parmesan in this recipe.
Provided by Sara 76
Categories Breads
Time 10m
Yield 4-8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat your grill to medium.
- Lightly spread butter on 1 side of each slice of bread.
- Sprinkle with parmesan.
- Grill bread until just lightly toasted. TOAST ONE SIDE ONLY!
- Serve hot.
Nutrition Facts : Calories 230.9, Fat 11.7, SaturatedFat 6.7, Cholesterol 27.3, Sodium 478.3, Carbohydrate 25.5, Fiber 1.2, Sugar 2.2, Protein 5.8
FRENCH TOAST CORNERS
This is a fun way to serve your French toast! Serve with whipped cream, maple syrup, or any of your favorite toppings.
Provided by Jen
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Cut each slice of bread twice diagonally to make each slice into 4 triangles.
- Beat together eggs, milk, vanilla and cinnamon. Dip the bread slices into egg mixture.
- Heat butter over medium-high heat in a frying pan or skillet. Cook bread until golden brown. Serve warm with your favorite topping.
Nutrition Facts : Calories 123.4 calories, Carbohydrate 14.3 g, Cholesterol 69.3 mg, Fat 4.9 g, Fiber 0.7 g, Protein 4.9 g, SaturatedFat 2.3 g, Sodium 218.4 mg, Sugar 2.6 g
TOASTED PARMESAN TRIANGLES
Number Of Ingredients 3
Steps:
- Trim crust from bread, and cut into 4 triangles. Dip in melted butter, and coat with Parmesan cheese. Toast in 250° oven until crispy, 15-20 minutes.
Nutrition Facts : Nutritional Facts Serves
PARMESAN PITA TRIANGLES
Make and share this Parmesan Pita Triangles recipe from Food.com.
Provided by AZPARZYCH
Categories Breads
Time 12m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to broil.
- Cut each pita into 6 pie slice-shaped triangles.
- Separate each triangle into 2 triangles and place on a cookie sheet.
- Brush each pita triangle with butter; sprinkle with garlic powder and parmesan cheese.
- Broil for 1-2 minutes until cheese is bubbly and lightly browned.
- Serve warm.
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