Discover the Art of Homemade Grissini: Elevate Your Charcuterie Board

Many know the allure of Italian chain-restaurant breadsticks—hot, fluffy, and unlimited. Yet, Montana’s old-school supper clubs offer a nostalgic alternative with their sesame, garlic, onion, or plain breadsticks. These traditional favorites are often served two per package and are hard to resist before the main course.

Authentic Old World breadsticks, known as “grissini,” were experienced firsthand in Modena, Italy. These homemade versions are thin, crunchy, and perfectly uniform. Grissini are making a resurgence, thanks to the popularity of charcuterie boards, featuring meats, cheeses, and homemade breadsticks beautifully displayed.

Their versatility enhances any charcuterie board, transforming it from typical grocery crackers to a refined presentation. Grissini can be broken into bite-size pieces, perfect for wrapping with prosciutto and cheese, adding a homemade touch to the spread.

Making these breadsticks at home is straightforward, with the biggest challenge being choosing a flavor. Variations like sesame, poppy seed, and fresh rosemary offer delightful options. Dividing the dough into four different flavored portions can create a spectacular breadstick bouquet.

SUPPER-CLUB BREADSTICK RECIPE

2 cups bread flour
3/4 cup warm milk
1 packet (3/4 tbsp) dry active yeast
2 tsp sugar
1 1/2 tbsp butter, room temperature
1 1/2 tbsp olive oil, plus more for brushing
1/2 tsp kosher salt, plus more for topping

Flavoring options:

2 tsp chopped fresh rosemary
2-3 tbsp sesame seeds
1-2 tbsp poppy seeds

Heat milk to activate yeast per packet instructions, usually between 100 and 110 degrees Fahrenheit. Mix yeast and sugar into milk and wait for it to bloom.

In a mixer bowl, combine flour, kosher salt, butter, and olive oil. Once yeast blooms, add it to the bowl. Add rosemary now for rosemary breadsticks; wait for other flavors. Mix into a ball, knead by hand to smooth, then allow to proof for an hour under a damp towel.

Preheat oven to 400 degrees. Divide dough and roll each half into a 10”-12” rectangle. Brush with olive oil and sprinkle with kosher salt. Add sesame or poppy seeds now if using; repeat on both sides.

Cut dough into strips using a pizza wheel, placing on parchment-lined baking sheets. Bake for 10 minutes, rotate sheets, and bake another 10-12 minutes until golden. Allow to cool and display breadsticks in Mason jars for a charming touch.