OLYMPUS DIGITAL CAMERA  Appetizers, chips, crackers and other dunkers, pita toasts with black pepper 2

1 stick (½ cup) unsalted butter, cut into pieces

2 teaspoons freshly ground black pepper

8 pita loaves

  1. Preheat the oven to 400*.
  1. Halve the pita loaves horizontally to form eight rounds.
  1. In a small saucepan, melt the butter with pepper and salt to taste, brush the butter on the rough sides of the pita rounds, and cut each round into 8 wedges. Bake in batches on baking sheets in the middle of the oven until golden, 8 to 10 minutes (the timing will vary according to the thickness and composition of the pita rounds.  Start checking after 6 minutes to prevent burning).  Cool on a rack.  (Toasts can be made one week ahead and kept in re-sealable plastic bags at room temperature.)


adapted from The Gourmet Cookbook

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