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.
They are ideal for slicing and serving as an aperitif snack.
80 K 5/5 (4 reviews)
3 hours 55 min.
Easy
4 sticks
7 IngredientsLast modified on: October 24th 2017
For 4 sticks, you will need:
- 1
1 cup Comté cheese - 2
1 cup small pieces of bacon - 3
2 tablespoons vinegar - 4
1 cup walnut kernels - 5
2 2⁄3 cups bread dough - 6
salt - 7
pepper
Change measures:
Times for this recipe
Preparation: 15 min.
Resting: 2 hours 50 min.
Cooking: 50 min.
All in all: 3 hours 55 min.
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 1 cup Comté cheese into small dice and set aside.
Stage 2 - 7 min.
Fry 1 cup small pieces of bacon, add 2 tablespoons vinegar at the end of cooking and set aside.
Stage 3 - 15 min.
Toast 1 cup 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 2 2⁄3 cups 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.
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.
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.
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..
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.
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 | 960 RDI=370 % | 6,930 RDI=650 % | 430 RDI=70 % | 4,650 RDI=230 % | 19,470 RDI: 230 % |
| 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 % |
How much will it cost?
- For 4 sticks : 9.85 €
- 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)
Bread dough
You can get more informations, or check-out other recipes which use it, for example: Spring Bread, Surprise bread, Baker's pizza, Special Parmesan baguettes, Baker's tuna and mushroom tart, ... See them all 6
Walnut kernels
Like these other recipes: Pears and caramelised walnut samosas , Apple and whisky crumble, Raw beetroot salad, Walnut paste, Maple syrup cream sugar, ... See them all 20
Comté cheese
Like these other recipes: Small cheese and bacon rolls , Brioche tart with Comté cheese, Carrot salad with almonds and Comté cheese, Potato gratin, Deep leek and potato quiche, ... See them all 40
Small pieces of bacon
Like these other recipes: Baby spinach salad, African style chicken, How to cook bacon and remove excess fat, Beef braised in reduced red wine, Pasta with mustard-cream sauce, ... See them all 41
Other recipes you may also like
Millefeuille
Millefeuille is one of the best pastries available, if it is well made, i.e.: 2 layers of light vanilla cream between 3 layers of fine crispy (possibly caramelized) puff pastry.October 13th 2010333 K4.6 1 hour 45 min.
Mimosa eggs
Mimosa eggs are hard boiled eggs where the yolks are removed, chopped and mixed with a herb mayonnaise, then this mix is used to refill the whites. It's a classic recipe of traditional French bistro cooking.February 21th 2011295 K 25 50 min.
Paté en croute (terrine in a pie crust)
The French classic "Paté en croute" is a terrine of different meats layered and baked in a pie crust. There are many recipes which vary the kind of meat and the seasonings. This is my version with pork, veal and chicken, which is not too difficult, though it does entail quite a lot of work.September 7th 2018218 K 134.2 6 hours 50 min.
Green beans with tomato cream sauce
Green beans, cooked separately, are added to a tomato cream made with pan-fried cherry tomatoes with herbs.September 27th 202316 K 1 hour 7 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025293 K 24.5 3 hours 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.