Crisp rectangles accompany a creamy dip made with olives.
(Food styling/Sheryl Jullian and Karoline Boehm Goodnick; Photo by Wendy Maeda)
recipe
Salt and pepper crackers
Crisp rectangles accompany a creamy dip made with olives.
(Food styling/Sheryl Jullian and Karoline Boehm Goodnick; Photo by Wendy Maeda)
December 17, 2008
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Makes about 3 dozen
| 3 | small pita rounds |
| Olive oil (for sprinkling) | |
| Salt and pepper, to taste |
2. Separate the pita so each one forms 2 layers. Using kitchen shears, cut each round into 2 1/2-inch strips. Cut across the strips at 2-inch intervals to make rectangles. Set the pieces close together on the sheets.
3. Sprinkle or brush lightly with olive oil, salt, and pepper. Bake the crackers for 10 to 12 minutes, checking them several times (the ones at the edges will brown more quickly than the ones in the center). Remove the crackers as they brown. Arrange the crackers standing on their edges in a shallow bowl. Sheryl Julian
Notes: 
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