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    You are in: Home / Recipes / Benne Seed Pita Toasts Recipe
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    Benne Seed Pita Toasts

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    20 mins

    12 mins

    Chef Regina V. Smith's Note:

    This recipe is from Gourmet Magazine's May 2003 issue. These pita toasts make perfect scoops for your favourite dip. They can be made 1 day ahead and kept in an airtight container at room temperature. Recrisp them prior to serving by popping them into a 375 F oven for 3-4 minutes.

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    Ingredients:

    Yield:

    hors d' ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°F.
    2. 2
      Whisk together cornstarch and 2 tablespoons melted butter in a small bowl until smooth, then whisk in salt, the remaining 4 tablespoons melted butter and the sesame seeds.
    3. 3
      Brush the rough sides of the pita halves with butter mixture, stirring the mixture well before brushing each subsequent half. Cut each pita half into 8 wedges and arrange, seeded sides up, in 1 layer on 2 baking sheets. Bake in the upper and lower thirds of the oven, switching positon of the baking sheets half way through, baking until golden, 10-12 minutes total. Cool toasts on a rack.

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    Ratings & Reviews:

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    Nutritional Facts for Benne Seed Pita Toasts

    Serving Size: 1 (383 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 32.8
     
    Calories from Fat 18
    54%
    Total Fat 2.0 g
    3%
    Saturated Fat 0.9 g
    4%
    Cholesterol 3.8 mg
    1%
    Sodium 39.2 mg
    1%
    Total Carbohydrate 3.1 g
    1%
    Dietary Fiber 0.2 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.6 g
    1%

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