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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.

75 K 5/5 (4 reviews)

3 hours 55 min. difficulté

Easy

9.85 €

12 sticks

7 Ingredients

Last modified on: October 24^th 2017

For 12 sticks, you will need:

1 600 ml Comté cheese
2 600 ml small pieces of bacon
3 6 tablespoons vinegar
4 600 ml walnut kernels
5 1 litre 800 ml bread dough
6 salt
7 pepper

Change these quantities to make:

2 sticks 4 sticks 8 sticks 12 sticks

Change measures:

Metric

Metric weight Metric volumes

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.

Cut 600 ml Comté cheese into small dice and set aside.

Stage 2 - 7 min.

Fry 600 ml small pieces of bacon, add 6 tablespoons vinegar at the end of cooking and set aside.

Stage 3 - 15 min.

Toast 600 ml walnut kernels for 15 minutes in the oven at 360°F (180°C).

Stage 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.

Stage 5 - 2 min.

Mix the walnuts, bacon and Comté together.

Stage 6 - 3 min.

Mix these into 1 litre 800 ml 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.

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.

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

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.

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

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 recipe	2,880 RDI=1,110 %	20,790 RDI=1,960 %	1,280 RDI=190 %	13,950 RDI=700 %	58,410 RDI: 700 %
Per 100 g	80 RDI=30 %	560 RDI=50 %	30 RDI=5 %	380 RDI=20 %	1,580 RDI: 20 %
Per stick	240 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 12 sticks : 29.55 €
Per stick : 2.50 €

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)

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