- 1/2 cup butter, softened
- 2 teaspoons garlic salt
- 4 pita breads (6 inches)
- 3 tablespoons grated Parmesan cheese
- 2 teaspoons dried basil
- In a small bowl, mix butter and garlic salt until well blended. Split each pita in half to make two rounds. Spread each with butter mixture. Sprinkle with Parmesan cheese and basil. Cut each round into six wedges; place on an ungreased baking sheet. Bake at 325° for 8-10 minutes or until crisp. Yield: 4 dozen.
Originally published as Garlic-Parmesan Crisps in Taste of Home December/January 1996, p54
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed Mar. 15, 2011
"If you haven't tried this you should. Everybody loves it."