Baked Pita Triangles

Baked Pita Triangles

div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/jPDUOYnoKbc/TIBgK7PNyI/AAAAAAAABBs/-RQuAFpWUpE/s1600/IMG0171.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="267" src="http://3.bp.blogspot.com/jPDUOYnoKbc/TIBgK7PNyI/AAAAAAAABBs/-RQuAFpWUpE/s400/IMG0171.JPG" width="400" //a/divspan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"br //spanbr /span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"br //spanbr /span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"When I make appetizers, I'm usually looking for something easy that I can mostly prepare in advance so I can focus on the main course. Recently, I picked up one of my favourite dips -- roasted red pepper, which I swear I'm going to learn how to make -- and put it on a tray with vegetables. I still wanted it to look like I put some effort into, so I grabbed a bag of Greek-style pitas and decided to bake them./spanbr /span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"br //spanbr /span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"The real win for these was the kosher salt because they were unexpectedly salty. Served warm, it looked like I put in a lot of time into these little guys, but they were easy to whip up and, because of their large surface area, perfect for dipping./spanbr /span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"br //spanbr /span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"buIngredients/u/b/spanbr /br /ullispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"4 no-pocket pitas (often called Greek style)/span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"1/4 cup olive oil/span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"2 tbsp kosher salt/span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"pepper /span/li/ulbr /span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"br //spanbr /span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"buDirections/u/b/spanbr /br /ullispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"Cut pitas into six triangles by cutting whole pita in half, then each half into three triangles/span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"Line pitas on a baking sheet/span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"Lightly brush olive oil onto one side of each pita and sprinkle with salt and pepper/span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"Bake at 400 degrees for 8-10 minutes/span/lilispan class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"Serve warm/span/li/ul

Read the whole article on Being Suzy Homemaker