Makesabout 48 hors d’oeuvre toasts
- Active time:20 min
- Start to finish: 35 min
May 2003
-
1
tablespoon
cornstarch
-
3/4 stick
(6 tablespoons) unsalted butter, melted and cooled
-
3/4
teaspoon
salt
-
1/3
cup
sesame (benne) seeds, toasted (see Tips)
-
4 to 6
cups
(6- to 7-inch) pita loaves with pockets, halved horizontally
-
Preheat oven to 375°F.
-
Whisk together cornstarch and 2 tablespoons butter in a small bowl until smooth, then whisk in salt, remaining 4 tablespoons butter, and sesame seeds.
-
Brush rough sides of pita halves with butter mixture, stirring mixture well before brushing each half. Cut each pita half into 8 wedges and arrange, seeded sides up, in 1 layer on 2 baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 10 to 12 minutes total. Cool toasts on a rack.
Cooks’ note: Pita toasts can be made 1 day ahead and kept in an airtight container at room temperature. Recrisp in a 375°F oven 4 to 5 minutes before serving.
