Page 27 - Indulgence

Cheese and Rosemary Breadsticks

Here’s an easy one guaranteed high compliments. The grated Gruyere and

Parmesan cheese toast up very well in the bread with the fresh rosemary leaves.
A shortcut to avoid is the use of dried rosemary vs. fresh. I like to sprinkle them

with Tuscan Seasoned Sea Salt for extra flavor. The final touch is garlic butter for
dipping. It’s hard to miss with virtually any wine selection. Consider pairing with

a dry white wine made from Chardonnay, Sauvignon Blanc or Pinot Grigio grapes.
For reds, a fruity wine made from Gamay, Pinot Noir or Merlot grapes.

1/4 cup grated Parmesan Cheese

1/3 cup grated Gruyere Cheese
1 tablespoon chopped fresh rosemary leaves

1 (11-ounce) container refrigerated breadstick dough
(recommended: Pillsbury)

Finely ground sea salt, optional

Preheat the oven to 350 degrees F.

Line 2 heavy large baking sheets with silicone baking sheets or
parchment paper.

In a food processor, chop the Parmesan, Gruyere and rosemary

together until coarsely chopped. Set the cheese mixture aside.

Separate the dough strips. Using a pizza cutter or a large sharp
knife, cut each dough strip in half lengthwise to form thin strips.

Working with dough strip at a time, coat each strip with the
cheese mixture, pressing very gently. Twist each cheese covered
dough strip and place onto prepared baking sheets. Sprinkle with

the salt, if you wish.

Bake until the breadsticks are golden brown, about 10 to 15
minutes.

Transfer the warm breadsticks to a basket and serve.

Yield: 2 DOZEN