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.
3 Cheese Breadsticks with Fresh Parsley and Garlic Infused Butter
Ingredients
- 1 French loaf, found in the refrigerated section of the grocery store
- 1/2 cup unsalted butter
- 3 garlic cloves, crushed
- 1/4 cup grated parmesan cheese
- 1/4 cup grated asiago cheese
- 1/4 cup grated pecorino Romano cheese
- Black pepper, freshly grated, to taste
- Fresh parsley, chopped
Instructions
- Preheat oven to 350 degrees
- In a sauce pan on low heat, melt one stick of butter, along with 3 crushed garlic cloves and heat until the butter is melted. Turn heat down to simmer and simmer for 30 minutes to allow the garlic flavor to infuse with the butter.
- Meanwhile, lightly dust a cutting board and cut the French loaf into 12 even slices. Roll each slice into a breadstick shape by rolling the slice back and forth on the cutting board, then cut 4 slits on the top of each breadstick. Generously coat each one with the garlic infused butter using a pastry brush, then sprinkle with freshly grated black pepper, the 3 cheese blend, and fresh parsley. Place on a greased cookie sheet and bake for 20 minutes, or until they turn golden brown.
Nutrition Facts
3 Cheese Breadsticks with Fresh Parsley and Garlic Infused Butter
Serves:
| Amount Per Serving: | ||
|---|---|---|
| Calories | 517.07 kcal | |
| % Daily Value* | ||
| Total Fat 31.89 g | 47.7% | |
| Saturated Fat 19.44 g | 95% | |
| Trans Fat 0.93 g | ||
| Cholesterol 82.23 mg | 27.3% | |
| Sodium 829.82 mg | 34.5% | |
| Total Carbohydrate 40.91 g | 13.3% | |
| Dietary Fiber 1.84 g | 4% | |
| Sugars 3.73 g | ||
| Protein 17.8 g | ||
| Vitamin A 246.17 µg | Vitamin C 2.46 mg | |
| Calcium 361.34 mg | Iron 3.31 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Ketchum Kitchen
Yummy and easy, a great start to a meal or as a side!
Or even a snack all on their own 🙂
These breadsticks look divine can you teach me how to make these I am in awe of being in the presence of a domestic goddess. I bow down to your glory and once again a simply delicious post!http://www.fadedspring.co.uk
You’re so very sweet 🙂
Oh yum!!! Now all I need is some marinara sauce to dip in. 🙂
You’re right, marinara dipping sauce is the perfect cap!
Oh yum! Totally making these the next time I make pasta and marinara sauce!
I hope you enjoy 🙂