Baked whole wheat pita wedges with Parmesan and rosemary

Darrin to be different in the appetizer department? Concocting a spellbinding snack is as easy as wiggling your nose and sprinkling on some rose (mary, that is).

• Preheat oven to 350°F.
• Crush the dried rosemary with your fingers and combine it with the Parmesan cheese in a small bowl. Set aside.
• Using a sharp knife or kitchen scissors, cut each pita round into 6 equal wedges. Peel back the layers and cut each wedge again, so you end up with 12 wedges from each pita (36 wedges in total).
• Place the wedges, rough side up, on a large baking sheet. Do not overlap wedges. (You will need to cook 2 separate batches.)
• In another small bowl, combine olive oil, melted butter, garlic powder and onion powder. Using a pastry brush, lightly brush mixture onto rough side of wedges. Sprinkle with Parmesan-rosemary mixture.
• Bake on middle oven rack for 10 to 14 minutes. Important: Keep an eye on them so they don’t burn! One minute they may look pale, and the next minute they could be black so don’t wander away from the kitchen for too long. They should be lightly browned. Cool on a wire rack before serving.

Tip: You can substitute Asiago or Romano cheese for Parmesan.

Makes 36 wedges

PER SERVING: