Pesto pita toasts

    (72)
    15 minutes

    These are great to have as finger food at a party or to have with soup.


    73 people made this

    Ingredients
    Serves: 8 

    • 4 whole pita breads
    • 1 small bottle (109g)of pesto
    • 3/4 cup grated Parmesan cheese

    Directions
    Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

    1. Split pita bread into two rounds. Spread with pesto and sprinkle with cheese. Cut each into six wedges.
    2. Place on an ungreased baking tray. Bake at 3180 degrees C for 10-12 minutes or until crisp. Serve warm
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    Reviews and Ratings
    Global Ratings:
    (72)

    Reviews in English (60)

    by
    42

    These are absolutely delicious and make a wonderful offering for company served on a nice platter or dish. I made them for a “Girl’s Night In” and we devoured them in a very un-lady like manner. I even got up and made more. (They are best warm but someone will always eat the last few cold.) I have served them several times since because they are easy and delicious. I use flour tortillas cut into wedges and find this better because the bread is thinner than the pita so you can taste more of the flavor rather than bread. Reduce the cooking time if using the thinner bread and watch the oven closely - they can burn fast if not watched. Thank you for sharing.  -  15 Jul 2007  (Review from Allrecipes USA and Canada)

    by
    30

    YUMMY! I had pita bread, but when I opened the package, it was moldy! Ick. Not wanting to go to the store AGAIN, I instead used flour tortillas and just reduced the baking time to 8 mins. Perfect! This was a favorite with my whole family and guests out of the array of appetizers I had out on football game day! Thanks! So easy too!!  -  03 Feb 2007  (Review from Allrecipes USA and Canada)

    by
    20

    This recipe was so easy and our guests devoured them. I had wheat pita pockets in the house so I used those and they tasted great. The key is to cook them until the pita is dark brown - that way they are nice and crunchy. We will definitely make these again.  -  07 Jan 2007  (Review from Allrecipes USA and Canada)

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