# What You'll Need:
→ Breadsticks
01 - 2 cups all-purpose flour (250 g)
02 - 1 teaspoon instant dry yeast
03 - 1 teaspoon sugar
04 - 1/2 teaspoon fine sea salt
05 - 2/3 cup lukewarm water (150 ml)
06 - 2 tablespoons olive oil
07 - 1 egg yolk (for glaze)
08 - 1 tablespoon sesame seeds (optional, for garnish)
→ Cheese Selection
09 - 3.5 oz triple-cream Brie, cubed (100 g)
10 - 3.5 oz aged Comté, cubed (100 g)
11 - 2.8 oz truffled goat cheese, shaped into small balls (80 g)
12 - 2.8 oz blue cheese (e.g., Roquefort), crumbled (80 g)
13 - 1.75 oz Parmigiano Reggiano, shaved (50 g)
→ Accompaniments (optional)
14 - 1 small bunch seedless red grapes
15 - 2 tablespoons honey or fig jam
16 - Fresh herbs (thyme, rosemary), for garnish
# Cooking Steps:
01 - In a large bowl, combine flour, yeast, sugar, and salt. Add lukewarm water and olive oil. Mix until a dough forms, then knead for 8 to 10 minutes until smooth and elastic.
02 - Cover the dough and let it rise in a warm place for 30 minutes, or until doubled in size.
03 - Preheat the oven to 390°F (200°C). Line a baking tray with parchment paper.
04 - Divide the dough into 18 to 20 small pieces. Roll each into a thin stick approximately 1/8 inch (3 mm) thick and 10 inches (25 cm) long.
05 - Arrange breadsticks on the tray, brush lightly with egg yolk, and sprinkle with sesame seeds if desired.
06 - Bake for 15 to 18 minutes, turning once halfway through, until golden and crisp. Allow to cool completely.
07 - On a serving platter, form a mound of the assorted cheeses at the center. Add grapes, honey or fig jam, and fresh herbs if using.
08 - Carefully build a dome by arranging breadsticks over the cheese mound, using the cheeses and breadsticks to support the structure. For extra stability, press breadsticks gently into the cheese or assemble over a small bowl then remove it.
