This was the first recipe I ever put in my personal recipe book. It’s a Giada DeLaurentiis original and a personal favorite of my mom and dad. Although a major treat for your taste buds, be warned that you may receive offers for an Altoid afterwards.
- 4 pieces of pita bread
- 2 tbsp, plus 1/3 cup of olive oil
- 1 tsp of salt and pepper
- 1 15oz can of cannellini beans, drained and rinsed
- 1/4 cup of fresh flat leaf parsley
- 2 tbsp of fresh lemon juice or 1/2 a lemon
- 1 clove of garlic
- Preheat the oven to 400 degrees F.
- Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
- Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
- Serve the pita toasts warm or at room temperature alongside the bean puree.