SESAME SEED PITA TOASTS

By BobD

Ingredients

• MAKES ABOUT 48 HORS D’OEUVRE TOASTS
• 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

Details

Servings 48

Preparation

Step 1

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.