Grissini

Green Olive, Herb & Sundried Tomato Grissini. Photo by Equalizer

Grissini, an Italian bread stick, is one of the most versatile food items. It can be served before dinner, after dinner, cocktail parties, snacking and just about every idea that comes across your mind. I simply love to have those anytime, expecially to serve before dinner. I preffer them over a bread basket, that usually fills half your stomache that by the time you get to desserts, you are already full.

These wonderful grissinis are very easy to make and store. I made mine using a tapenade of green olives, sundried tomatoes, garlic, herbs de provence and red chilli.

Tapenade

1 can pitted green olives
2 tbs sundried tomatoes
3 cloves garlic
2 teaspoon herbs de provence
1/2 teaspoon red chilli flakes
1/2 teaspoon paprika
2 tbs olive oil

Add the above in blender until course ground. Store up to one week.

Grissini

1 1/4 cup Self Raising Flour
1/2 teaspoon baking soda
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup butter milk
2 tbs butter
3 tbs tapenade
1 egg (for egg wash)

Heat oven to 200 celcius. Mix ingredients together. Knead on floured surface 6 times. Cut dough into 32 pieces. Roll each piece into a thin long strip and place on cookie sheet on rack. Whisk egg with a bit of water and brush grissinis. Place in the oven for 25 minutes or until golden brown.
Serve with more of the tapenade on the side.