Israeli-styled toast
In a food processor, blend together butter, lemon juice, garlic, parsley and chives. Add salt and pepper to taste. (If not using the spread immediately, mold it into a cube, cover with plastic wrap, and refrigerate or freeze; let it come to room temperature before continuing with your recipe.)
Preheat oven to 400 F. Spread the inside surfaces of the split pita rounds with the butter mixture. Cut each round into halves or quarters. Arrange the pitas in one layer on a foil-lined baking sheet. Bake until lightly browned and crisp, about 5 minutes. You can also place the pieces under a broiler and broil until crisp. Watch carefully to avoid burning.
Transfer to serving plate and serve immediately
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 2 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 7.9mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.3g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2
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