Special Cheese and Walnut Sticks


Special Cheese and Walnut Sticks
These crusty mini-baguetttes are generously dotted with diced Comté cheese, toasted walnuts and fried bacon bits.

They are ideal for slicing and serving as an aperitif snack.
87 K 5/5 (4 reviews)
Grade this recipe:
Keywords:
Last modified on: October 24th 2017
For 4 sticks, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 15 min.
Resting: 2 hours 50 min.
Cooking: 50 min.
All in all: 3 hours 55 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Special Cheese and Walnut Sticks
Cut 200 g Comté cheese into small dice and set aside.

Stage 2 - 7 min.
Special Cheese and Walnut Sticks
Fry 200 g small pieces of bacon, add 2 tablespoons vinegar at the end of cooking and set aside.

Stage 3 - 15 min.
Special Cheese and Walnut Sticks
Toast 200 g walnut kernels for 15 minutes in the oven at 360°F (180°C).

Stage 4 - 4 min.
Special Cheese and Walnut Sticks
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.

Stage 5 - 2 min.
Special Cheese and Walnut Sticks
Mix the walnuts, bacon and Comté together.

Stage 6 - 3 min.
Special Cheese and Walnut Sticks
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.

Stage 7 - 1 hour 30 min.
Special Cheese and Walnut Sticks
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.

Stage 8 - 20 min.
Special Cheese and Walnut Sticks
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.

Stage 9 - 1 hour
Special Cheese and Walnut Sticks
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.

Stage 10 - 25 min.
Special Cheese and Walnut Sticks
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..

Stage 11
Special Cheese and Walnut Sticks
Served sliced as an aperitif snack, for example, success is guaranteed!
Remarks
If you do not have any Comté, try and use a similar kind of cheese, such as Gruyère or Emmental.

You will notice that the added goodies amount to nearly as much as the bread dough itself. This may seem a lot, but it is the secret that puts the "special" in a special bread.
Keeping: Several days wrapped in a cloth. Freezes very well.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe960 RDI=370 %6,930 RDI=650 %430 RDI=70 %4,650 RDI=230 %19,470 RDI: 230 %
Per 100 g80 RDI=30 %560 RDI=50 %30 RDI=5 %380 RDI=20 %1,580 RDI: 20 %
Per stick240 RDI=90 %1,730 RDI=160 %110 RDI=20 %1,160 RDI=60 %4,870 RDI: 60 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: milk, Sulfites, Nuts, Gluten
How much will it cost?
  • For 4 sticks : £8.60
  • Per stick : £2.15

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Herb salad
Herb salad
Herb salad is a small salad made with leaves of all kinds of aromatic herbs, it's highly flavoured, and should be considered almost as a condiment. It really is a salad, the leaves are not chopped.
October 13th 2010235 K4.6 25 min.
Leavened bread
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.
May 23th 20171.22 M 23.8 6 hours 30 min.
Crème de foie gras
Crème de foie gras
This is a rather tricky recipe in which foie gras is used to make a savoury cream, similar to a crème brulée but - of course - without sugar and without caramelizing the top. Instead, it is topped with an espuma (a light hot foam) of potatoes, garnished with crispy morsels of serrano ham.
December 17th 2023152 K3.8 1 hour 35 min.
Flaky chocolate brioche
Flaky chocolate brioche
This is a rather special brioche: the dough is first layered with butter to make it flaky, then this is rolled around a chocolate filling. The recipe is quite long, but you will be astonished at the result. It is both light (in flaky layers) and rich (with its chocolate filling). As you can see below, it can also be twisted.
November 6th 202093 K4.5 16 hours 15 min.
Warm haricot bean salad
Warm haricot bean salad
Melt-in-the-mouth haricot beans, pan-fried lardons and croutons with chives and a good vinaigrette dressing.
November 28th 201857 K 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-07)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page