Transform stale bread into irresistible treats with these toasted pita points! They are wonderfully delicious, proving that even old, stale bread can be a culinary treasure.
Not limited to pita, you can use baguettes, ciabatta, or even croissants—though croissants aren’t ideal for dipping.
To take these toasts to the next level, I brush them with melted butter and sprinkle them with flavorful seasonings.
Perfect for parties, great with soups and stews, and budget-friendly, these toasts are a delightful addition to any occasion.
Servings: 16
Ingredients
- 1 Package Pita pocket bread, Ciabatta bread or French loaf
- 8 Tablespoons Butter 1 stick
- Badia Sazon Tropical seasoning or Cavender's All Purpose Greek Seasoning
Instructions
- Preheat oven to 300 degrees. You can cook at a lower temperature but it will take longer. Every recipe I read has a different temperature. Just keep a close eye on the toast points when they are cooking.Line two large cookies sheets with foil. Cut each pita bread in half and then cut each half into 4 triangles. Then separate pita into single pieces. (Be careful when you purchase - some pita bread does not have pockets.) You will get about 16 pita points per loaf. If the package has 6 pitas in it, you will get 64 pita points. You can also cut the triangles into smaller pita points. Place all of the pita points on two cookie sheets. It is a tight fit, but you can do it.At this point if you can't cook right away, you can just leave the pita out on the tray and allow the points to dry out a bit. I usually store in the oven.Melt 8 Tablespoons butter.Brush melted butter over each pita point. Sprinkle Badia Sazon Tropical (or Cavender's Greek Seasoning) over both trays of Pita points. Place both trays in the oven on 2 different racks and bake until top tray of pita is crisp and crunchy. Bake at 300 degrees for 20-30 minutes, checking at 15 minutes. Cooking times vary a lot. You can also turn off the heat and allow them to crisp up a bit. Just pay attention!Remove the top tray from oven and cool on the cookie sheet. Put tray that was on the bottom on top rack and cook several minutes more. Store in plastic container or zip lock bag. They will keep for several weeks. Note: Sometimes I bake at a lower temperature for 12 minutes and turn off oven, leaving pita in hot oven. Then I repeat several times. I do this if I am not going to be in the kitchen for an hour or more. I learned this trick from running Big Mill Bed & Breakfast when I was slow-baking the granola. Note: If you don't eat them right away, you can pop them in the oven to crisp them up.Note: Use this same recipe for baguettes or any old bread you might have.
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