Wednesday, December 15, 2010

Easy Appetizer

Pita Chips
(Adapted from
Olive Oil
Desired Seasonings (such as pepper, garlic, and basil)
1. Preheat the oven to 400 degrees
2. Cut the pitas into quarters or eighths using a pizza cutter, then separate the triangles. Divide them up into two piles, thinner and thicker slices.
3. Mix olive oil and seasoning.
4. Place one group of slices on a baking sheet and brush with olive oil mixture
5. Bake for approximately 7 minutes.
6. Repeat with second batch.
It’s not necessary to divide the triangles before baking but I like too because the thinner ones bake more quickly. I would recommend keeping an eye on them the whole time as they can burn very quickly. I used ¼ cup olive oil with ¼ teaspoon black pepper, ¼ teaspoon dried basil, and ½ teaspoon garlic powder the first time I made these. The second time I used Pino’s Press Tuscan Herb Olive Oil and sprinkled some red pepper flakes on some of them for a little kick. Feder's Fresh has the most amazing pitas that I can't get enough of and have been using for this recipe, delicious!

Pico de Gallo (Salsa Fresca)
From Everyday Food Magazine
2 medium Tomatoes
1 small Onion
1 Jalapeno
1 garlic clove, minced
1 tablespoon lime juice
Cilantro leaves for garnish
1. Chop everything up and let it sit for at least 15 minutes, add the cilantro before serving.

I made this using the left over produce I had from the Turkey Chili so it wasn’t a full batch. I was lacking the jalapeno and cilantro and had to substitute lemon juice for lime but it still yummy! Just not spicy.

No comments:

Post a Comment