Olive Tapenade Appetizer Dip
with Mini
Breadsticks
recipe
and photograph by www.finedinings.com
Makes 72 mini breadsticks
1 (11 ounce) tube breadsticks in the dairy case
1 jar Olive Tapenade
fresh parsley for garnish
Separate breadstick perforated dough; cut each strip into 3 pieces; cut each strip in
half vertically making 72 pieces.
Stretch each strip to 2-inches, twist and press ends firmly onto baking sheet;
bake at 375° for 5 to 7 minutes, turn them over and bake 2 to 5 minutes more or until
golden brown. They can be made ahead covered at room temperature.
Serve with olive tapenade as a dip.
Wine recommendation: Sauvignon Blanc
See more of my
Gourmet Appetizer Recipes
with photographs
| 