Zucchini Proscuitto Grissini are the perfect breadsticks to compliment any meal or as a mid-afternoon snack!
I baked up this post many months ago to participate in Cookbook Cooking Challenge, but alas never got around to editing so wasn’t posted. It was waiting in my drafts and when Bake-a-thon rolled around – it said “Hey Schizo Chef, don’t forget about us” so photos finally got edited for this recipe from the 1998 Issue of The Best of the Best, a cookbook that comes out every year with the best recipes from the best cookbooks of the year.There are several recipes created from a basic Sponge Dough and a basic Straight Dough. This is one of the varietal recipes based on the Straight Dough. Check out the other bread recipe here I also did based on the Sponge Dough recipe. Both were baked up the same weekend and yet I am posting them almost a year apart. Wish I had better photos as my photography has improved in the last year – but it’s all about the taste right!
I am sure you will love these breadsticks with all of your winter soups and soups, but they are so flavorful can be eaten even on their own with just a cup of tea.
Before we get to the Grissini recipe, let’s check out some other great recipes to compliment your winter soups
IN THE MAKING
Perfect with a cup of soup!
This is part of the Bake-a-thon 2017