2 (8 oz.) pkgs. medium-sized pita breads
4 tbsp. extra virgin olive oil
3 cloves garlic, crushed
1 tsp. leaf rosemary, crumbled
1/2 tsp. leaf thyme, crumbled
1/4 c. Parmesan cheese

Preheat oven to 350 degrees. Separate each pita along outside edge, forming single-thickness flat dishes, stack together.

Combine oil, garlic, rosemary and thyme in small bowl. Lightly brush inside of each pita with mixture. Stack in 2 piles. Cut each stack into 4 wedges. Arrange on baking sheets, slightly overlapping. Bake for 12 to 15 minutes, rearranging halfway during baking so they toast evenly. Remove from oven; sprinkle with Parmesan cheese while still hot. Cool to room temperature. Store in air tight, sealed plastic bags. Delicious with Italian food.