Toasted Pita Triangles Food

BAKED PITA TRIANGLES

Steps:

• Adjust oven rack to upper-middle position and heat oven to 325 degrees.
• Place pita triangles directly on rack. Bake until golden brown and completely crisp, about 10 minutes.

MUHAMMARA

Steps:

• In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually. Transfer the muhammara to a bowl and serve it at room temperature with the pita triangles.

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.

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.

GREEK LAYER DIP

Steps:

• Place the yogurt, chickpeas and garlic in the bowl of a food processor or blender and process until completely smooth and creamy.
• Spread the mixture in a large flat circle on a dinner plate or serving dish.
• Sprinkle the tomatoes and green pepper evenly over the top of the mixture.
• Sprinkle with black pepper and oregano and top with the feta cheese and olives.
• Refrigerate for 30 minutes to allow the flavors to mingle.
• Serve with plenty of tortilla chips, toasted pita triangles or crackers.

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.

TUNA HORSERADISH DIP WITH PITA TRIANGLES

Steps:

• In a food processor purée the tuna, the yogurt, the mayonnaise, the onion, the horseradish, the parsley, and salt and pepper to taste until the mixture is smooth. Transfer the dip to a serving bowl, sprinkle it with cayenne, and serve it with the pita triangles.