Best Pita Toasts Recipes

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SPINACH DIP WITH PITA TOASTS



Spinach Dip With Pita Toasts image

This recipe would be a great addition to any party or get-together. Feel free to add more jalapenos if you want more heat.

Provided by Lvs2Cook

Categories     Spinach

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 (10 ounce) package frozen chopped spinach, thawed
1 tablespoon chopped jalapeno
3/4 cup chopped onion
2 tomatoes, chopped
8 ounces cream cheese, softened
2 cups shredded monterey jack cheese
1/3 cup half-and-half
1/2 cup butter, melted
2 teaspoons lemon pepper
2 teaspoons cumin
6 pita bread rounds

Steps:

  • For the dip: Drain spinach and press out as much water as possible.
  • Combine the spinach, jalapenos, onions, tomatoes, cream cheese, Monterey Jack cheese and half and half in a medium bowl and mix well.
  • Spoon into a buttered baking dish and bake at 400º for 20 to 25 minutes.
  • Serve with pita toasts.
  • For pita toasts:.
  • Combine the butter, lemon pepper and cumin in a shallow dish and mix well.
  • Slit each pita bread round in half so you have 2 rounds.
  • Cut each round into triangles (using a pizza cutter makes this very easy).
  • Dip each piece into butter mixture and place on a cookie and put under the broiler until crisp.

GARLIC-HERB PITA TOASTS



Garlic-Herb Pita Toasts image

From: "The Mediterranean Vegan Kitchen" by Donna Klein. "Perfect for a party, these crunchy triangles are excellent vehicles for a variety of dips and spreads." "They're also a healthy snack on their own."

Provided by Engrossed

Categories     Lunch/Snacks

Time 20m

Yield 32 pieces, 4-6 serving(s)

Number Of Ingredients 6

3 (6 inch) pita bread rounds, quartered (fresh or slightly stale, preferably whole wheat)
2 tablespoons extra virgin olive oil
1 tablespoon fresh flat-leaf parsley, finely chopped
1 tablespoon fresh chives, finely chopped
2 large fresh garlic cloves, minced
coarse salt, to taste

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.

PITA TOASTS



Pita Toasts image

Categories     Bread     Bake     Quick & Easy     Gourmet

Yield Makes 48 Toasts

Number Of Ingredients 3

four 6-inch pita loaves
about 1/4 cup olive oil
coarse salt if desired

Steps:

  • Preheat oven to 375° F.
  • Halve pitas horizontally to form 8 rounds and lightly brush rough sides with oil. Season pitas with salt and cut each round into 6 wedges.
  • Arrange wedges in one layer on 2 baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, 10 to 15 minutes, or until golden and crisp. Cool toasts. Toasts may be made 1 day ahead and kept in an airtight container at room temperature.

CHUNKY CLAM AND BACON DIP WITH PITA TOASTS



Chunky Clam and Bacon Dip with Pita Toasts image

Categories     Cheese     Dairy     Herb     Pork     Shellfish     Appetizer     Quick & Easy     Bacon     Clam     Summer     Gourmet

Yield Makes 2 Cups

Number Of Ingredients 12

1/4 pound bacon (about 8 slices), chopped
two 6 1/2-ounce cans minced clams
8 ounces cream cheese, softened
1/4 cup sour cream
1/3 cup finely chopped red bell pepper
3 scallions, chopped fine
2 tablespoons finely chopped fresh basil leaves
1 teaspoon drained bottled horseradish
1 teaspoon fresh lemon juice, or to taste
3/4 teaspoon Worcestershire sauce
Tabasco to taste
Accompaniment:Pita Toasts or potato chips

Steps:

  • In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.
  • In a large sieve set over a bowl drain clams, reserving clam juice, and in another bowl whisk together cream cheese and sour cream. Whisk 2 tablespoons reserved clam juice into cream cheese mixture with clams, bacon, and remaining ingredients. Dip may be made 1 day ahead and chilled, covered. Bring dip to room temperature before serving.
  • Serve dip with toasts or chips.

SPICED PITA TOASTS



Spiced Pita Toasts image

Categories     Bake     Cocktail Party     Low Cal     Spice     Gourmet

Yield Makes 96 pita toasts

Number Of Ingredients 5

4 teaspoons cumin seeds
1 teaspoon coarse salt
2 teaspoons paprika
1/2 cup olive oil
six 6-inch pitas with pockets

Steps:

  • Preheat oven to 400°F.
  • In a dry small heavy skillet toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool. In an electric coffee/spice grinder finely grind seeds and salt with paprika and in a bowl stir together with oil.
  • Split each pita into 2 rounds and brush rough sides with cumin oil. Cut each round into 8 wedges and arrange, rough sides up, on 2 large baking sheets. Bake wedges in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown and crisp, about 8 minutes total. Cool pita toasts on racks. Pita toasts keep 5 days in an airtight container at room temperature.

SMOKED CAVIAR AND HUMMUS ON PITA TOASTS



Smoked Caviar and Hummus on Pita Toasts image

Using a pastry bag to pipe the hummus onto the pita toasts saved us a lot of time (and made for nice-looking hors d'oeuvres). You can make your own pastry bag with a heavy-duty plastic bag. Just spoon the hummus into the bag and squeeze it into one corner. Then snip off the corner to make a small hole and begin piping.

Yield Makes 160 hors d'oeuvres

Number Of Ingredients 13

10 (5- to 6-inch) pita pockets
3/4 cup olive oil
2 teaspoons paprika
4 teaspoons cumin seeds, toasted
2 (15 1/2-ounce) cans chick-peas, rinsed
1 garlic clove, coarsely chopped
1/3 cup chopped fresh flat-leaf parsley
1/2 cup stirred tahini (Middle Eastern sesame paste)
1/4 cup fresh lemon juice
1 1/2 teaspoons salt
1/3 to 1/2 cup water
11 1/2-ounce jar smoked whitefish caviar
Garnish: 160 small fresh flat-leaf parsley leaves

Steps:

  • Preheat oven to 350°F.
  • Halve pitas horizontally and stir together oil and paprika. Brush rough sides of pitas with paprika oil and season with salt. Cut each pita round into 8 wedges and bake in single layers on a large baking sheet in middle of oven 10 minutes, or until crisp.
  • Finely grind cumin seeds in an electric coffee/spice grinder. Purée chick-peas in a food processor with cumin, garlic, parsley, tahini, lemon juice, and salt and add enough water to make smooth.
  • Put hummus in a pastry bag fitted with a 3/8-inch plain tip. Pipe a scant 1/2 teaspoon onto each pita toast and top with 1/4 teaspoon caviar.

BENNE SEED PITA TOASTS



Benne Seed Pita Toasts image

Categories     Bake     Cocktail Party     Quick & Easy     Gourmet

Yield Makes 48 hors d'oeuvre toasts

Number Of Ingredients 5

1 tablespoon cornstarch
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
3/4 teaspoon salt
1/3 cup sesame (benne) seeds, toasted
4 (6- to 7-inch) pita loaves with pockets, halved horizontally

Steps:

  • Preheat oven to 375°F.
  • Whisk together cornstarch and 2 tablespoons butter in a small bowl until smooth, then whisk in salt, remaining 4 tablespoons butter, and sesame seeds.
  • Brush rough sides of pita halves with butter mixture, stirring mixture well before brushing each half. Cut each pita half into 8 wedges and arrange, seeded sides up, in 1 layer on 2 baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 10 to 12 minutes total. Cool toasts on a rack.

FENNEL PITA TOASTS



Fennel Pita Toasts image

Categories     Bread     Herb     Bake     Gourmet

Yield Makes 4 servings

Number Of Ingredients 4

1/4 teaspoon fennel seeds
a 6-inch pita loaf (preferably pocketless)
1 teaspoon extra-virgin olive oil
1/8 teaspoon coarse salt

Steps:

  • Preheat oven to 350° F.
  • On a cutting board with side of a knife lightly crush fennel seeds. Brush top of pita with oil and sprinkle with crushed fennel and coarse salt. On a baking sheet bake pita in middle of oven until golden and crisp, about 3 minutes.
  • Cut pita into 4 wedges.

CINNAMON PITA TOASTS



Cinnamon Pita Toasts image

Provided by Food Network

Categories     appetizer

Time 15m

Number Of Ingredients 3

2 pocket pita rounds
1/2 cup sugar
2 tablespoons cinnamon

Steps:

  • Cut pita rounds into 6 triangles. Split triangles in half. Brush the rough side of triangles with olive oil. Combine sugar and cinnamon. Sprinkle 1/2 tablespoon cinnamon sugar on each triangle.
  • Place on baking sheet. Bake for 5 to 7 minutes in a 350 degree oven until crisp.

HUMMUS & VEGETABLE PITA TOASTS



Hummus & Vegetable Pita Toasts image

Top pita toasts with hummus, shredded carrots, green onions and black olives for these Hummus & Vegetable Pita Toasts. This recipe makes a great appetizer!

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 4 servings.

Number Of Ingredients 6

1 pita bread, split horizontally into 2 rounds
1 tsp. olive oil
2 Tbsp. ATHENOS Original Hummus
1/4 cup shredded carrots
1 green onion, sliced
1 Tbsp. sliced black olives

Steps:

  • Heat broiler.
  • Place pita rounds on baking sheet; brush with oil.
  • Broil 1 min. or until lightly browned. Spread with hummus; top with vegetables and olives.
  • Cut into wedges.

Nutrition Facts : Calories 70, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

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