"These savory crisps are wonderful with creamy soups," says Lily Julow, Lawrenceville, Georgia.
- 1 whole pita bread (6 inches)
- 3 tablespoons prepared pesto
- 3 tablespoons grated Parmesan cheese
- Split pita bread into two rounds. Spread with pesto and sprinkle with cheese. Cut each into six wedges. Place on an ungreased baking sheet. Bake at 350° for 10-12 minutes or until crisp. Serve warm. Yield: 2 servings.
Originally published as Pesto Pita Appetizers in Cooking for 2 Summer 2005, p 53
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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