Sprinkled with herbes de Provence and served with a slow roasted tomato sauce, these grissini (Italian breadsticks) are a twist on traditional breadsticks and marinara sauce.
Sturdy enough to scoop up a hearty dip but entirely munchable on their own, grissini are dependable nibbles for good reason.
Neither bread nor cracker, but with a hearty and crunchy texture, they pair well with foods and make an excellent palate cleanser at wine tastings. The pencil-thin Italian bread sticks are also right at home at the dinner table or on an anti-pasto platter.
Sprinkled with herbs for a savory depth of flavor and served with a slow roasted tomato sauce, they’re an elegant twist on traditional breadsticks and marinara sauce.
These long slender bread sticks are delicately flavored with olive oil and Herbes de Provence and finished with a touch of salt. Golden and pleasantly crunchy they are easy to make at home.
The process starts by roasting a pan of garlic and olive oil slicked tomatoes. Juicer than sun-dried tomatoes, and more intense than regular oven roasted tomatoes, slow roasted tomatoes have a pure concentrated flavor that’s deeper due to a long slow cooking that gently coaxes out a caramelized sweetness.
Set your oven to the lowest heat and forget about them for a few hours while they do their thing; after that a quick blitz in the processor turns the wrinkly quarters into a thick dipping sauce for your grissini.
The grissini are a one bowl affair that come together fairly quickly and are rolled out one at time and stretched into branch-like sticks that receive a good brushing of olive oil and herbs before going into the oven.
Serve them alongside the tomato sauce with a few olives and a hunk of cheese and don’t forget to pour yourself a glass of wine.