Even if you aren’t much of a bread baker, I guarantee you that this will be one recipe that you’ll be able to pull off. I was looking for a little something to serve with prosciutto and remembered these breadsticks. I love good Italian prosciutto and had dreams of wrapping the paper thin slices around these grissini (breadsticks) and serving them with drinks before dinner.

The grissini really are a snap. I had only made them once before and my memory was that they didn’t take much effort or time. The one thing I did notice both times was that the dough didn’t seem to rise much during the hour that I set it aside, but it didn’t seem to matter. You mix the dough, let it rest for that hour and then form the breadsticks and pop them into the oven. They are best served the same day, but if you do need to keep them overnight, you’ll need to crisp them briefly in a warm oven.

As for wrapping the slightly salty prosciutto around these sesame coated sticks, well that didn’t happen. When I ordered the prosciutto at the local Italian deli they told me that they had to open a new one. I was fine with waiting around until they did that, however I ended up with slices were too small to use with the breadsticks. It didn’t really matter-they were delicious on their own.

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