Pita Cheese Toasts

° Serves 4

These toasts are wonderful for serving with soups, salads, and main courses. They can also be broken into pieces and used as croutons, or even made into sandwiches. I top them with Romano cheese here, but you can make them without cheese. It is best to eat these within 24 hours.

• 2 tablespoons unsalted butter
• 2 tablespoons peanut oil
• 4 pita breads (about 4 ounces each; 4 inches in diameter)
• 2 tablespoons grated Pecorino Romano cheese

Preheat the broiler. Melt the butter with the oil and spread the mixture over one or two jelly-roll pans or rimmed baking sheets. Split the pita breads and press the halves, interior side down, into the butter-oil mixture, then turn them over and sprinkle with the cheese.

Place the pan (or one pan at a time) under the broiler, 5 to 6 inches from the heat source, and broil for about 3 minutes, until nicely browned. Cut into pieces and serve.