These twig looking bread sticks would be a fun recipe to try when entertaining. They'd look inviting and delicious if you stuck them in a vase/cup container sticking straight up...light and tasty.
Recipe (below) found out of this month's Metropolitan Home -- bon appetite!
Scampo BreadsticksIngredients
• 1 (¼ oz.) package active dry yeast (2¼ tsp.)
• ¾ cup warm (105˚–115˚F) water
• 2½ tbsp. olive oil
• ¼ cup semolina flour
• 1⅓ cups all-purpose flour
• 2 cups bread flour
• 1 tbsp. coarse salt
• 1 tbsp. olive oil
• 1 tsp. coarse salt
• ½ tsp. pepper
• 3 to 4 tbsp. grated Parmesan cheese
• 3 to 4 tbsp. fresh rosemary, finely chopped
Directions
Combine yeast and warm water in the bowl of an electric mixer. Stir and let stand 3 minutes, until mixture is foamy. Attach dough hook or paddle, add remaining ingredients and mix to combine. (Dough should pull away from the side of the bowl. If too wet, add a little flour; if too dry, add a little water.) Mix until dough is smooth and elastic, 8 to 10 minutes. Transfer to a resealable plastic bag and refrigerate at least overnight, or up to three days.
Line three baking sheets with parchment paper. Brush with oil or coat with nonstick spray. On a lightly floured work surface, roll dough to a 24-by-8-inch rectangle. (If dough becomes difficult to roll, let stand ten minutes to relax, then continue rolling.) Trim uneven edges with pizza cutter. Brush with olive oil and sprinkle with salt, pepper, cheese and rosemary.
With pizza cutter, cut strips from short side, ¼ inch wide and 8 inches long. Transfer strips to baking sheets, stretching each gently to about 10 inches in length. Cover with oiled plastic wrap and let rise in a warm place until rounded, about 1 hour.
Preheat oven to 350˚F. Bake breadsticks until golden brown, 10 to 15 minutes. Let cool on a wire rack. Serve immediately, or keep in a closed container up to one week. Makes 70 to 80 breadsticks.
