Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Herbed Pita Triangles

Good with hot dips.

Ingredients

5 each fresh pita breads

1 /2 cup olive oil

1 /4 tsp black pepper

1 1 /2 tsp dry basil

1 /2 tsp dry oregano

1 /8 tsp dry rosemary

1 /2-3 /4 tsp garlic salt

Instructions

Preheat oven to 350.

Combine oil with the dry herbs and pepper. Leave salt out.

Arrange the pita bread on a baking sheet pan. Brush tops of the pita with herbed oil mixture and then sprinkle with garlic salt. Bake 8-12 minutes. Remove from oven and cut each pita into 8 triangles.

Serve warm. If preparing in advance, wrap the triangles in foil and hold in a warming oven at 170 degrees.

Makes 40 triangles

Recent Recipes

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

Read more

Fried Calamari

Serves 6 Place the calamari and buttermilk in a bowl and stir to combine. Cover and refrigerate for 30 minutes…

Read more

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Read more