Cheeta

As a great philosopher once said “I can’t think with my tummy growling.” So, here is my next entry in my erratic series of “cooking so easy a philosopher can do it.”

The picture to the left shows the Cheeta (Cheese Pita) prior to spending some quality time in the oven. The Cheeta was invented when all I had on hand for lunch was some pita bread, hummus and cheese. Here is how to make the dreaded Cheeta:

Ingredients:

• Shredded cheese. Cheddar is the standard, but any cheese will work.
• Pita bread.
• Olive oil.
• Oregano.
• Grated Parmesan cheese.

Directions:

Slice a pita in half and stuff each  half with shredded cheese.  Place the sliced and stuffed pita on a cookie sheet. Brush on a light coating of olive oil and then sprinkle with oregano and Parmesan cheese. Bake at 400 degrees for 5-10 minutes or until the pita is toasted and the cheese is melted. Bake longer for a really crispy Cheeta, less for a soft Cheeta. A toaster oven would also work fine, but not a toaster (unless you like a little appliance fire in your life).

The Cheeta can be eaten as is or used to scoop hummus. Goes well with most philosophers, except for Heidegger.