Olive, Tomato & Parmesan Bread Twists with Speck – Jamie Schler

Jamie Schler's Olive  Parmesan Bread Stick Twists with Speck

Jamie Schler’s Olive Parmesan Bread Stick Twists with Speck

Sometimes when you are enjoying a glass of good red wine at sunset, you need a little something on which to nibble.  Jamie Schler provides the idea solution.  You can usually buy bread dough from the supermarket bakeries.

Makes 8 – 12 bread sticks although the smaller sticks (the dough divided into 12) are easier to pick up and eat.

About 1 lb (500 g) bread dough
2 Tbs sun-dried tomato tapenade or purée
2 Tbs or so (about 50 g) pitted black Greek olives, coarsely chopped
2 Tbs finely grated Parmesan cheese
A grinding of black pepper, optional
8 – 12 thin strips of Speck or Parma ham, one per bread twist

Briefly knead the dough to soften. Spread or roll out the dough flat – I rolled mine out to about the size of my cutting board. Spread the tomato tapenade evenly and thinly over the surface of the dough; press the chopped olives and the Parmesan and a bit of pepper, if you like, evenly over and into the dough. Roll up the dough jellyroll style, fold it over onto itself and knead until all of the ingredients are evenly distributed.

Divide the dough into 8 or 12 even pieces and roll each piece into a long strip, at least 7 inches (18 cm) long, longer for if the dough is in 8 pieces. Allow them to rest on a parchment-lined baking sheet while you preheat the oven.

Preheat the oven to 400°F (200°C).

Once the oven is preheated and the dough snakes have rested, simply but firmly wrap one slice of ham around each breadstick, twisting the two together and then placing them on the parchment-lined baking tray. If you like, you can very lightly brush each bread stick with olive oil for a more burnished surface.

Bake the breadsticks for about 15 minutes or until puffed and golden.

Michael’s wine recommendation – CLICK HERE

Zevenwacht Syrah  2011

Zevenwacht Syrah

Jamie Schler

Jamie Schler of Chinon, France

Jamie says:
Although I have always been passionate about and fascinated by language in the written form, books constant companions, I never felt that I had either the power or the talent to write. My blog Life’s a Feast started as a way to record recipes and talk about food. I quickly fell in love with writing. I finally understood that writing is like any other craft: it must be learned, skills mastered, developed and honed, creativity focused, deepened and released. I gradually transformed my writing into a successful professional career, specializing in food and culture, travel and heritage, always focusing on the people, the traditions and the stories hidden behind.

I have been published in print in The Art of Eating, France Magazine, The Foodie Bugle and Foodista’s The Best of the Food Blogs Cookbook and online at Leite’s Culinaria, Modern Farmer, American Food Roots, deliberateLIFE, French News Online, TED Weekends, Joan Nathan’s Notebooks & Recipes, The Rambling Epicure and Daring Kitchen. I have been a regular contributor to Huffington Post Food since its inception.

I have been featured in ELLE France, Blogging for Creatives, Living France magazine, on RDV des Arts Culinaires, CRUSH on-line among others.

Visit Jamie’s Website – click here

January 28th, 2015|Categories: Recipes|Tags: , , |