PUMPERNICKEL AND RYE BREADSTICKS (24)

4 tablespoons unsalted butter

2 teaspoons caraway seeds

1 teaspoon coarse salt plus additional to taste

2 slices pumpernickel bread

2 slices rye bread

1. Preheat oven to 350*

2. In a small saucepan melt the butter with caraway seeds and 1 teaspoon salt. Brush bread on both sides with butter mixture and slice lengthwise into ½ inch wide strips. On a baking sheet sprinkle breadsticks with additional salt and bake in the lower third of the oven, turning once, until golden and crisp, about 15 minutes. Transfer to a rack and cool completely.

3. Breadsticks may be made 2 days ahead and kept in a resealable plastic bag.