My original plan for these breadsticks was to buy some frozen bread dough from the grocery store and let it thaw, cover it, let it rise, punch it a little, let it rise some more, and then prepare it, but I had a party to go to and I wanted to bring the breadsticks but couldn’t find the frozen bread dough. So, as I do often, I improvised and ended up saving myself a lot of time and still ended up with some yummy breadsticks.
I wish I had an arsenal of good family bread recipes, but I do not, and living in Colorado poses a lot of baking challenges, so I take some shortcuts from the store now and then and use a bunch of fresh ingredients to add flavor.
Since I couldn’t find the bread dough I was searching for, I just picked up a French loaf in the refrigerated section of the store. One in the tube that pops and scares the dickens out of me. Am I alone here? Anyone else out there jump six feet off the ground when those tubes pop? It’s the silliest thing, but I often have my husband open them because I hate waiting for the pop to happen. I should probably not admit that, but I like to be real here, so that’s the reality. I’m scared of Pilsbury biscuits. I’m so glad I got that off my chest. I feel better.
Once I got the bread out of the tube, I set it on a large cutting board lightly dusted with flour. The bread dough comes out in a roll, so I cut it up into 12 even slices and then rolled them each into breadstick shapes with a little bit of flour so that they wouldn’t stick to my hands or to the board. I cut 4 slices into the top of each breadstick to allow the butter penetrate through the top of the dough and allow the flavor to really seep in.
While I was preparing the dough, I had a stick of butter and 3 garlic cloves simmering on the stove. I allowed the garlic to infuse into the butter so that the butter would have a lot of garlic flavor, and I didn’t have big chunks of garlic on the breadsticks. Sometimes I like chunks of garlic and other times, I just want the garlic flavor.
I brushed each of the breadsticks with a generous amount of the garlic infused butter and then sprinkled on my favorite 3 cheese blend.
I always have a tub of 3 cheese blend pre-shredded in my fridge, but there is nothing like freshly grated cheese, so I grated some parmesan, some asiago and some pecorino Romano. The combination of the three is nutty and rich and creamy. We are fortunate enough to have a really good cheese case at our local market, so I can always get good cheese and the customer service is excellent. I’ve gotten so spoiled having good cheese in such a convenient location.
Just give me a spoon and let me at it!
I also added some freshly ground pepper and some fresh parsley before baking the breadsticks. Fresh parsley is very earthy and fragrant and almost has a perfume scent to it. Growing up, I always thought fresh parsley was just a garnish. It’s so much more than that!
After they were garnished I, just baked them in the oven until they were golden brown and it was party time.
They are a great snack, or a nice accompaniment to a fresh salad or pasta. I hope you will give the recipe a try and come back and leave me a comment and let me know how you like them and take a photo and use the hashtag #ketchumkitchen on Instagram.