Image: Maya Visnyei | Food Styling: David Grenier | Prop Styling: Catherine Doherty
These breadsticks are a great addition to an aperitivo table, served with fresh fruit such as figs, cherries and melon. Prepare them ahead of time, or invite guests to assemble themselves.
- ½ tsp granulated sugar
- ⅓ cup warm water
- ½ tsp active dry yeast
- 1 cup all-purpose flour
- ½ cup finely shredded Asiago or Parmesan
- 1 tsp fennel seeds
- ¼ tsp salt
- ¼ tsp red pepper flakes
- 3 tbsp extra-virgin olive oil, divided
- ⅔ cup packed baby arugula
- 16 slices prosciutto
1 Stir the sugar and water together in a measuring cup until the sugar is dissolved; sprinkle the yeast overtop. Let stand until frothy, about 10 minutes.
2 In a large bowl, stir together the flour, Asiago, fennel seeds, salt and red pepper flakes; stir in 2 tbsp of the oil. Stir in the yeast mixture to form a ragged dough.
3 Turn the dough out onto a lightly floured work surface; knead until smooth and elastic, 2 to 3 minutes, dusting with more flour as necessary. Place the dough in a greased bowl, turning to grease all over. Cover with plastic wrap; let rise in a warm draft-free place until doubled in size, about 1½ hours.
4 Preheat the oven to 375°F. Punch down the dough. Turn out onto a lightly floured work surface and divide into 16 pieces. Using your fingertips, roll each piece into a 10"-long rope.
5 Arrange on a parchment paper-lined baking sheet; brush with the remaining oil. Bake, rotating halfway through cooking time, until the edges are crisp and golden, 12 to 15 minutes; let cool to room temperature. Arrange a few arugula leaves over a slice of prosciutto; place the tip of one bread stick on top and roll the prosciutto around the bread stick. Repeat with the remaining bread sticks, prosciutto and arugula; serve immediately.
Excerpted from Canadian Living's Mediterranean Flavours by The Canadian Living Test Kitchen. Recipes Copyright © 2018. Excerpted by permission by Juniper Publishing. All rights reserved.