Covering the Spread
(Page 4 of 4)
December/January 2006
BY ROSE R. KENNEDY
Preheat oven to 350 degrees. Combine sea salt, dill and black
pepper in an old spice jar with a shaker lid; set aside. Arrange
pita wedges on a rimmed baking sheet. Brush top of each wedge with
olive oil. Sprinkle spice mixture evenly over wedges. Bake 8 to 10
minutes, or until nicely toasted but not hard.
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