Best Benne Seed Pita Toasts Recipes

Garlic-Herb Pita Toasts image

Provided by Engrossed

Time 20m

Yield 32 pieces, 4-6 serving(s)

Number Of Ingredients 6

3 (6 inch) pita bread rounds, quartered (fresh or slightly stale, preferably whole wheat)
2 tablespoons extra virgin olive oil
1 tablespoon fresh flat-leaf parsley, finely chopped
1 tablespoon fresh chives, finely chopped
2 large fresh garlic cloves, minced
coarse salt, to taste

Steps:

Cooks Tip: For the best results, use a baking sheet that is not too dark for this recipe; otherwise, watch the pita bread carefully as it burns easily.
Preheat oven to 500°F.
Separate each pita quarter into 2 pieces.
Arrange in a single layer, rough side up, on an ungreased baking sheet.
Brush evenly with the oil.
In a small bowl, combine the parsley, chives, and garlic.
Using your fingers, distribute the herb mixture evenly over the pita quarters.
Sprinkle evenly with coarse salt.
Bake on the top rack of the oven for 3 to 5 minutes, or until the pita quarters are nicely toasted.

Benne Seed Pita Toasts image

Yield Makes 48 hors d'oeuvre toasts

Number Of Ingredients 5

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

Steps:

Preheat oven to 375°F.
Whisk together cornstarch and 2 tablespoons butter in a small bowl until smooth, then whisk in salt, remaining 4 tablespoons butter, and sesame seeds.
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.