Step by step recipe:

1. 5 min.
   Cut 200 g Comté cheese into small dice and set aside.
2. 7 min.
   Fry 200 g small pieces of bacon, add 2 tablespoons vinegar at the end of cooking and set aside.
3. 15 min.
   Toast 200 g walnut kernels for 15 minutes in the oven at 360°F (180°C).
4. 4 min.
   You can rub the walnuts in a teatowel when they come out of the oven to help remove the skins, but this is not essential.
5. 2 min.
   Mix the walnuts, bacon and Comté together.
6. 3 min.
   Mix these into 600 g bread dough. The simplest way is to knead with a food processor on slow speed.
   
   Note: For the best way to knead, see: A few tips for effective kneading at home.
7. 1 hour 30 min.
   Gather the dough into a ball, transfer to a large, clean bowl and cover with a plastic sheet. Leave to rest for 1 hour 30 minutes.
8. 20 min.
   After this, weigh out the dough into lumps of about 300 g and shape into balls.
   
   Leave to rest for 20 minutes covered with a plastic sheet.
9. 1 hour
   Next, roll the balls out into long sticks and lay in a baguette mould or tin.
   
   Leave to rest for 1 hour, covered with a plastic sheet as before.
10. 25 min.
    Bake for about 20 to 30 minutes at 250°C (480°F) until the mini-baguettes are golden brown.
    
    Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..
11. 
    Served sliced as an aperitif snack, for example, success is guaranteed!