Parmesan Pita
Prep
10 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my go to appetizers when friends drop by because it comes together in under 25 minutes total. I love how crispy and golden the pita gets in the oven while the garlic infused olive oil makes everything taste restaurant quality. The best part? You probably have most of these ingredients already. Garlic is packed with immune boosting compounds, so you're getting something delicious and good for you. These little bites are perfect for entertaining without spending hours in the kitchen.
Ella x
Ingredients
- 4pita bread(split in half horizontally)
- 60 mlextra virgin olive oil
- 4garlic cloves(minced)
- 150 gparmesan cheese(finely grated)
- 2 sprigsfresh rosemary(finely chopped)
- 1 teaspoondried oregano
- ½ teaspoonred pepper flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1lemon zest(from 1 lemon)
Detail level
Instructions
- 1
Preheat oven to 200°C. In a small bowl, combine minced garlic with olive oil and let sit for 5 minutes to infuse the flavours.
Tip: This gentle infusion prevents the garlic from burning during baking.
- 2
Place pita halves on a baking tray with the cut side facing up.
- 3
Using a pastry brush, lightly coat each pita half with the garlic-infused olive oil, distributing it evenly across the surface.
Tip: Don't oversaturate or the pitas will become soggy rather than crispy.
- 4
In a small bowl, mix together the grated Parmesan cheese, chopped rosemary, oregano, red pepper flakes, sea salt, and black pepper.
- 5
Generously sprinkle the Parmesan mixture over each oiled pita half, pressing gently so it adheres.
Tip: Use about 2 tablespoons of the mixture per pita half.
- 6
Bake for 10-12 minutes until the pitas are golden brown and crispy, and the cheese is melted and slightly browned at the edges.
Tip: Watch carefully in the final minutes to avoid over-browning.
- 7
Remove from oven and immediately sprinkle with fresh lemon zest for brightness.
- 8
Cool for 2 minutes on the tray, then transfer to a wire rack or serving board and serve warm.
Tip: The pitas will crisp up further as they cool slightly.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.