Herbed Pita Crisps
Our daughter, Hannah, served these up to accompany cocktails when we were at her place for dinner one weekend recently. It is from Hors D'oeuvres by Eric Treuille and Victoria Blashford-Snell. She's a fan of that book, by the way, having given several appetizer and cocktail parties for her friends where they raved about the food, which was all from those recipes. Hannah made these with naan bread and I liked them so well I made them the next weekend. The only caveat I have about using naan is that around the edges it is very thick. The resultant crisps, which must be baked much longer, can be hazardous to the teeth. I had some Boyajian Garlic Oil in the cupboard which I substituted for the garlic and olive oil. It lent a faint garlic flavor quite nicely. Herbed Pita Crisps 2 cloves garlic, crushed 6 tablespoons olive oil 4 pita breads 2 tablespoons fresh or 2 teaspoons dried thyme 1-1/2 teaspoons salt 1 teaspoon pepper Stir garlic into oil. Cut each pita bread i