# What You'll Need:
→ Breadsticks
01 - 2 cups all-purpose flour
02 - 1 teaspoon instant dry yeast
03 - 1 teaspoon sugar
04 - ½ teaspoon fine sea salt
05 - ⅔ cup lukewarm water
06 - 2 tablespoons olive oil
07 - 1 egg yolk (for glaze)
08 - 1 tablespoon sesame seeds (optional, for garnish)
→ Cheese Selection
09 - 3.5 ounces triple-cream Brie, cut into cubes
10 - 3.5 ounces aged Comté, cut into cubes
11 - 2.8 ounces truffled goat cheese, shaped into small balls
12 - 2.8 ounces blue cheese (e.g., Roquefort), crumbled
13 - 1.8 ounces Parmigiano Reggiano, shaved
→ Accompaniments (optional)
14 - 1 small bunch seedless red grapes
15 - 2 tablespoons honey or fig jam
16 - Fresh thyme and rosemary, for garnish
# Method:
01 - In a large bowl, combine flour, yeast, sugar, and salt. Add lukewarm water and olive oil, mixing until a dough forms. Knead for 8 to 10 minutes until smooth and elastic.
02 - Cover the dough and allow it to rise in a warm spot for 30 minutes or until doubled in size.
03 - Set the oven to 390°F. Line a baking tray with parchment paper.
04 - Divide the dough into 18 to 20 equal portions. Roll each into a thin stick about ⅛ inch thick and 10 inches long.
05 - Place breadsticks on the prepared tray, brush lightly with egg yolk, and sprinkle with sesame seeds if using.
06 - Bake for 15 to 18 minutes, turning once halfway through, until golden and crisp. Allow to cool completely.
07 - On a serving platter, mound the assorted cheeses at the center. Add grapes, honey or jam, and garnish with fresh herbs if desired.
08 - Carefully build a dome of breadsticks over the cheese mound, using the cheeses and breadsticks for support. Press breadsticks gently into the cheese or use a small bowl as a base mold for better stability, then remove the mold.
