Some months ago, I came across a recipe for blue cheese sticks – as in breadsticks (or straws), not cheese sticks, string cheese, etc.
It should be noted right away that I hate blue cheese. I think it smells terrible, tastes awful, and looks unsightly. That’s right, unsightly! Ryan, on the other hand, loves it.
My solution to this minor marital disagreement is to buy it anyway, and let Ryan use it on salads or whatever else he wants, as long as I don’t have to touch it or smell it.
When Ryan asked me to make these blue cheese breadsticks for a “guy’s night” at our place, I agreed with inner hesitation. I had been wanting to make them because they seemed like such a good idea, but I didn’t like the blue cheese part.
Well…when I got home on Friday night, there was literally one stick left. I don’t know if no one wanted to eat the last one, or if they were distracted by the dry roasted peanuts, but whatever. They were obviously a hit!
I did taste one, and I liked them. Yes. But you won’t find me putting blue cheese on my salad anytime soon.
Blue cheese and chives are probably the only ingredients you don't have on hand.
Just the butter and flour at this point.
Pulse the mixture until it comes together, looking coarse.
Make sure the water you add here is super cold, like ice water.
Your dough might look green. Don't worry, it will bake out!
The size of the sticks will vary if your dough isn't rolled into a perfect rectangle. This is completely ok and looks kind of fun when the sticks are on display!
Bake them until they're golden brown, even more than in this photo.
For the record, the blue ribbon was removed for "guy's night."
Ingredients:
- 1 1/2 c unbleached all-purpose flour
- 1/4 c chilled butter, cut into small pieces
- 1 c crumbled blue cheese
- 1/3 c finely chopped chives
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 to 2 tablespoons cold water
Directions:
- Spoon flour into dry measuring cups; level with a knife. Combine flour and butter in a food processor; pulse to blend. Add cheese, chives, salt, and pepper; pulse until mixture resembles coarse meal. Drizzle water into flour mixture until dough forms a ball. Roll dough into a 16 x 8-inch rectangle. Wrap dough in plastic wrap; refrigerate 4 hours or until firm.
- Preheat oven to 350°.
- Cut dough crosswise into thin slices. Place 1/2 inch apart on a baking sheet lined with parchment paper. Bake at 350° for 10 minutes or until the edges are lightly browned. Cool bread sticks completely on wire racks.
