Pocket Bread Crisps

A new mini-food processor and a garden loaded with fresh herbs inspired Susan Campbell. She put the two together and made herb butter to spread on split pocket bread rounds. Baked crisp, the bread is an ideal partner for salad or soup.

Yield: Makes 10 to 12 rounds
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 151
  • Calories from fat: 48%
  • Protein: 2.8g
  • Fat: 8g
  • Saturated fat: 4.8g
  • Carbohydrate: 17g
  • Fiber: 0.5g
  • Sodium: 239mg
  • Cholesterol: 21mg


  • 1/2 cup (1/4 lb.) butter or margarine, at room temperature
  • 3 tablespoons minced fresh basil, thyme, marjoram, or oregano leaves (one or a mixture)
  • Salt and pepper
  • 5 or 6 pocket breads (6 in. wide)


  1. 1. Mix butter with basil and salt and pepper to taste.
  2. 2. Split pocket breads in half to make rounds. Spread butter mixture lightly over rough side of each round. Place, buttered side up, in a single layer on baking sheets.
  3. 3. Bake in a 425° oven until bread is crisp and golden, 8 to 10 minutes (switch pan positions after 4 minutes if using 1 oven). Serve warm or cool.
  4. Nutritional analysis per piece.
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