Spiced Pita Toasts

• 4 teaspoons cumin seeds
• 1 teaspoon coarse salt
• 2 teaspoons paprika
• 1/2 cup olive oil
• 6 (6-inch) pitas with pockets

1. Preheat oven to 400 degrees F.
2. In a dry small heavy skillet toast seeds over moderate heat, shaking skillet, until fragrant, about 1 minute, and cool.
3. In an electric coffee/spice grinder finely grind seeds and salt with paprika and in a bowl stir together with oil.
4. Split each pita into 2 rounds and brush rough sides with cumin oil.
5. Cut each round into 8 wedges and arrange, rough sides up, on 2 large baking sheets.
6. Bake wedges and arrange, rough sides up, on 2 large baking sheets.
7. Bake wedges in upper and lower thirds of the oven, switching position of sheets halfway through baking, until golden brown and crisp, about 8 minutes total.
8. Cool pita toasts on racks.
9. Pita toasts keep 5 days in an airtight container at room temperature.
10. Wine Suggestions: A rose from the Languedoc Valley in Southern France, most recent vintage available or Boutari Red Noussa Reserve, Greece, most recent vintage available

cumin seeds, coarse salt, paprika, olive oil, pitas with pockets

Taken from www.foodnetwork.com/recipes/spiced-pita-toasts-recipe0.html (may not work)