Friday, June 17, 2011

Herbed Breadsticks

3 tablespoons sesame seeds
24 slices very thin white or whole-wheat bread
1 cup (2 sticks) butter, softened
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
2 teaspoons chopped fresh chives or 2/3 teaspoon dried chives
1 teaspoon dried tarragon
1/2 teaspoon garlic salt
1/2 teaspoon dried marjoram

Place sesame seeds in a small skillet. Toast sesame seeds over medium heat, stirring frequently, until fragrant and golden brown, about 8 to 10 minutes.

Preheat the oven to 250°F. Spray 2 baking sheets with nonstick cooking spray.

Trim crusts from bread with a sharp knife. Combine sesame seeds, butter, parsley, chives, tarragon, garlic salt and marjoram in a small bowl and mix well.

Spread the butter mixture over 1 side of each slice of bread. Cut each slice into 4 equal strips. Arrange the strips butter side up on the prepared baking sheets.

Bake for 30 minutes. Turn off the oven. Let the breadsticks stand in the oven with the door closed for 30 minutes. Remove to wire racks to cool completely. Store in an airtight container for up to several weeks.