Herbed Breadsticks

These breadsticks stay fresh a long time. But if they lost their crispness, Grandma arranged them on a baking sheet and heated them in the oven at 250°F for 10 to 15 minutes. When they cooled, they were as crunchy as if they were freshly baked. ...
Photo by Deborah P.

PREP TIME

36

minutes

TOTAL TIME

96

minutes

SERVINGS

--

servings

PREP TIME

36

minutes

TOTAL TIME

96

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tablespoons sesame seeds

  • 24

    slices very thin white or whole-wheat bread

  • 1

    cup (2 sticks) butter, softened

  • 2

    tablespoons chopped fresh parsley or 2 teaspoons dried parsley

  • 2

    teaspoons chopped fresh chives or 2/3 teaspoon dried chives

  • 1

    teaspoon dried tarragon

  • 1/2

    teaspoon garlic salt

  • 1/2

    teaspoon dried marjoram

Directions

1Place sesame seeds in a small skillet. Toast sesame seeds over medium heat, stirring frequently, until fragrant and golden brown, about 8 to 10 minutes. .2Preheat the oven to 250°F. Spray 2 baking sheets with nonstick cooking spray. .3Trim crusts from bread with a sharp knife. Combine sesame seeds, butter, parsley, chives, tarragon, garlic salt and marjoram in a small bowl and mix well. .4Spread the butter mixture over 1 side of each slice of bread. Cut each slice into 4 equal strips. Arrange the strips butter side up on the prepared baking sheets. .5Bake for 30 minutes. Turn off the oven. Let the breadsticks stand in the oven with the door closed for 30 minutes. Remove to wire racks to cool completely. Store in an airtight container for up to several weeks

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