Wednesday, March 16, 2011

Rustic Breadsticks

Good Eats Wednesday

Dear Breadsticks,

This was the first time you have led me to eat the entire amount. Because you are so hard to resist when I buy your fresh pizza dough from the store, brush a little olive oil on you. Then sprinkle whatever cheese I have in the fridge on top of you. This time you had a little gruyeres and a little cheddar. We added little leaves of fresh thyme. Sprinkled... more like doused some garlic powder on your delicate doughiness, and finished you off with a pinch of salt. After 16-18 minutes of tanning in the oven you turned golden brown at 375 degrees. Then we rough chopped you into large sticks and placed you in your Tuscan gold bowl, and sadly you your life was short lived, before we finished you off in a matter of minutes.

Bon appetit!

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  1. Oooo I was planning to make pasta for dinner tonight and now I have my appetizer. That sounds delicious!! I have a pizza dough too from a local bakery. I love the idea of the fresh thyme and the cheese. Yummy Yummy!! =)

    Melanie's Randomness

  2. Those yummy-looking bread sticks would have been rather nice with my just-finished lunchtime soup...better than oatcakes, any day :-)

  3. Those just made my stomach growl. Like, a lot.

  4. These really look delish Colette, nice and rustic, just how I love them.



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