3 Cheese Breadsticks with Fresh Parsley and Garlic Infused Butter

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.

Garlic Infused Butter

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.

3 Cheese Blend Fresh

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!

Fresh Parsley

After they were garnished I, just baked them in the oven until they were golden brown and it was party time.

Garlic Cheese Bread Sticks

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

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.
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