 |
Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 6 |
|
This recipe is from Gourmet Magazine's May 2003 issue. These pita toasts make perfect scoops for your favourite dip. They can be made 1 day ahead and kept in an airtight container at room temperature. Recrisp them prior to serving by popping them into a 375 F oven for 3-4 minutes. Ingredients:
1 tablespoon cornstarch |
6 tablespoons unsalted butter, melted and cooled |
1/4 teaspoon salt |
1/3 cup sesame seeds, toasted |
4 pita bread, 6-7 inch with pockets, halved horizontally |
Directions:
1. Preheat oven to 375°F.
2. Whisk together cornstarch and 2 tablespoons melted butter in a small bowl until smooth, then whisk in salt, the remaining 4 tablespoons melted butter and the sesame seeds.
3. Brush the rough sides of the pita halves with butter mixture, stirring the mixture well before brushing each subsequent half. Cut each pita half into 8 wedges and arrange, seeded sides up, in 1 layer on 2 baking sheets. Bake in the upper and lower thirds of the oven, switching positon of the baking sheets half way through, baking until golden, 10-12 minutes total. Cool toasts on a rack.
|
|