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Today is the first of December. Just seeing the date on my computer screen makes my throat clench. I have visitors in and out over the next week and don't plan to offer more than a simple tossed salad and these cheesy, delicious pita crisps.

A friend of mine, Norma Davis, worked on a local cookbook, Bravo, celebrating 120 years of the University Musical Society.

She said this recipe was a favorite or hers for casual entertaining — it will be a new favorite of mine as well.

I made several changes to the original in the cookbook, substituting asiago for the Parmesan and using dill for the herbs, but in theory it remains the same.

The sour cream dill dip will keep a solid week, refrigerated, so I'll just add to the pita on an as needed basis.

Yield: Approx. 60 pieces

Ingredients

1/2 cup finely chopped fresh dill
1 tablespoon chopped chives
1/2 cup butter, melted
2 cups sour cream
1 teaspoon minced garlic
Juice and zest (1 teaspoon) of 1 lemon
4 cups grated Asiago cheese
10 (8-inch) pita bread rounds,* cut into 60 wedges

*If I can't make it to the Mediterranean Market for freshly baked pita, I prefer using the Yasmeen Bakery Pita bread, always available at Hiller's.

Directions

1. Preheat oven to 350 degrees.
2. Combine the dill, chives, butter, sour cream, lemon juice and zest in a bowl and mix well.
3. Spread the sour cream mixture over the pita and sprinkle with asiago. Place pita on a baking sheet and bake, on middle rack of oven, 7-10 minutes or until light brown and crisp.