How To Make Pita Chips, Seasoned to Perfection (with Cheese Spread!)
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Thanksgiving is in 3 days guys…three whole days. Seriously, I am so behind this year and do not even have my turkey—never mind all the holiday entertaining foods I need to buy right after this post is done! Call me a procrastinator or a busy mom, but this year I am running a tad bit behind! I am even hosting Thanksgiving after hours this year, and need to be on my game with all the entertaining recipes. Because of this, today is your lucky day. I’m going to show you How To Make Pita Chips, Seasoned to Perfection (with Cheese Spread!)
Cheese spreads are a must on my holiday tablescapes. I grew up with a huge Portuguese family so cheese and bread are synonymous with the holiday season. We don’t discriminate with cheese either and love to have various types like Portuguese cheese, and types like Boursin® Garlic & Fine Herbs Cheese.
Available at Walmart near the deli section, it comes in flavors like: Boursin® Red Chili Pepper, Boursin® Cranberry & Spice, Boursin® Basic & Chive, Boursin® Cracked Black Pepper, and Boursin® Cranberry & Apple.
I love the shape this cheese comes in because it makes creating a cheese spread beautiful! Since we are amidst the holiday season, I decided to make some Holiday Herbed Pita Chios, and Butter-Parmesan Crostini for some deliciously tasty spreading mediums to go along with the Boursin® Cheese.
Try adding some holiday-shaped pita chips which will add some holiday cheer to your spread.
Holiday Herbed Pita Chips & a Festive Cheese Spread
- 2 large Pita Bread pockets
- 2 tablespoons (each) melted butter
- Herbs de Provence
- Parmesan cheese
- Holiday mini cookie cutters
- sharp knife
- Prepare a large baking sheet with parchment paper
- On a cutting board slice your pitas in half to revel two sides.
- Firmly press your cookie cutters into the bread to make shapes.
- For trees, simply cut the pita into triangles and fins the bottoms center, cut two lines in it for the trunk and two tiny triangles in it to make the bottoms.
- For the crostini, cut day old ciabatta bread into small pieces
- Brush ALL bread shapes/pieces with melted butter and sprinkle with herbs & cheese
- Bake at 250 for ten minutes until golden brown
- Serve with spreadable cheese