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.