SESAME SEED PITA TOASTS (about 48 hors d’oeuvre toasts)

1 tablespoon cornstarch

¾ stick (6 tablespoons) unsalted butter, melted and cooled

¾ teaspoon salt

1/3 cup sesame (benne) seeds, toasted

four 6 to 7 inch pita loaves with pockets, halved horizontally

1. Preheat oven to 375*.

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.

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 halfway through baking, until golden, 10 minutes total (the timing will vary according to the thickness and composition of the pita rounds.  Start checking after 6 minutes to prevent burning).  Cool toasts on a rack.

4. Pita toasts can be made 1 day ahead and kept in an airtight container at room temperature. Recrisp in a 375* oven 4 to 5 minutes before serving.

from Gourmet Magazine, May, 2003