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.
Recipe information
Yield
Makes 48 hors d'oeuvre toasts
Ingredients
1 tablespoon cornstarch
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
3/4 teaspoon salt
1/3 cup sesame (benne) seeds, toasted
4 (6- to 7-inch) pita loaves with pockets, halved horizontally
Preparation
Step 1
Preheat oven to 375°F.
Step 2
Whisk together cornstarch and 2 tablespoons butter in a small bowl until smooth, then whisk in salt, remaining 4 tablespoons butter, and sesame seeds.
Step 3
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.
