Oh, ye of little faith. You don’t think this can be good? One bite, and you are changed.
This is my husband’s recipe, but I’ve kind of tweaked it a bit, and had to add some things (on my request he sent me an email with the recipe, but he forgot to mention just when in the process you put in the star ingredient…). Here it is, and enjoy:
Mince at least 1 clove of garlic (I used 2 per person). Make sure it’s very well minced; you don’t want big pieces because it is essentially raw when you eat it. I minced mine after sprinkling with a bit of pink salt (fancy! The salt serves a purpose here – it soaks up the lovely juices, and makes it all a bit easier to cut/smash/mince)
Drizzle a bit of olive oil over a piece of pita bread — I used very little, and spread it around with my hand.
Cut the crust off 1 piece of white bread (sigh — I know it’s not good for me but who can resist sometimes? Besides, it’s that soft-don’t-have-to-chew quality of white bread that we’re looking for here). Slice the bread into strips, and discard the crusts (I fed them to the dog).
Put 2-3 strips of the bread on the pita, just a little off-center to facilitate rolling (more on that later)
Squeeze some lemon juice over the bread strips(not enough to make it soggy though — just a good squeeze or two). Then sprinkle a bit of vinegar onto the bread strips (I used white vinegar because that’s what Mr. 761 always uses, but I might try balsamic next time).
Spread the minced garlic over the strips, and crack some black pepper over it. Roll the pita up as tightly as possible (without cracking it) and secure with skewers or toothpicks if necessary (I used a skewer, it allowed me to make a nice tight roll).
Bake in 350 degree oven for 5 to 10 minutes (mine took about 8). Keep an eye on them so they don’t burn. You them to get just heated through, and crispy on the outside.
I ate mine up — could barely wait long enough to take the photo. You could also cut it in smaller rounds and serve as an hors-d‘oeuvre. You could do a lot of things with this to change it (add chopped spinach maybe?) but my preference would be to keep it simple and pure, just as it is.
No, really. You’ll like it!
It occurs to me that you could use garlic scapes in this as well…. a tad less potent.