I brushed each piece with basil-infused olive oil and then sprinkle crushed peppercorn on each. Usually I will split each pita bread to get thin pieces, but this time I just cut each piece into quarters. The outside was crispy but the inside was left just slightly soft, giving the best of both worlds. I paired this with the "Hot Artichoke and Spinach Dip II." The two are fantastic together!
Date Posted: Jun. 21, 2007
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