Happy Spring - Spring Parmigiano-Reggiano is ready for Pre-order
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4 slices of pita bread - cut into 8 wedges each
2 Tbs Oil - Olive Oil or rice bran oil
1 teaspoon SumacFine Sea salt
Perfect for the appetizer that just needs something a little more substantial (and with a bigger surface area) than a carrot or a piece of celery. We serve with with Muhammara Dip, or Ottoleghi's very chunky but soothing Charred Cherry Tomatoes with Yogurt and Urfa Pepper.
Directions:
1. Preheat overn to 375
2. Place pita pieces on parchment lined baking sheet. Lightly brush with rice bran oil, then sprinkly lightly with sumac and gray salt. Bake at 375 until lightly toasted - about 8-10 minutes
3. Remove and serve