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

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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.

NOTE:  Rather than slicing the bread, you can cut it into shapes with the cookie cutters of your choice, as the hearts above illustrate.  They were made using Pepperidge Farm’s pumpernickel and rye swirl bread.