Jul 16, 20221 min read

Parmesan Breadsticks with Smoked Bacon & Biltong

INGREDIENTS

Parmesan breadsticks:
180 g cake flour
½ cup water
4 T extra virgin olive oil
4 T butter, melted
50 g Parmesan, grated

For the biltong-and-bacon dip:
1 T canola oil
125 g Smoked bacon
2 cup cream cheese
1 cup biltong
2 t mustard

COOKING INSTRUCTIONS

Preheat the oven to 180°C. To make the Parmesan breadsticks, place the flour, water and oil in a mixing bowl and mix using your hands. If the dough is too wet, add extra flour; if too dry, add extra water. Knead the dough on a clean, lightly floured surface for 10 minutes, then cover with clingwrap and allow to rest for 15 minutes. After resting, roll out the dough to a thickness of 5 mm. Using a sharp knife, cut out 1 cm-wide strips of dough. Twist and brush with the melted butter, then scatter over the Parmesan. Place on a greased baking tray and bake for 10 minutes, or until crisp.

To make the biltong-and-bacon dip, heat the canola oil in a pan over a medium heat . Fry Smoked Bacon until crisp. . Blend the cream cheese, biltong and the mustard until well combined, u can use a blender if you like Spoon into a serving dish and scatter over the crispy bacon. Serve with the biltong-and-bacon dip. Image by : A. Donnelly

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Parmesan Breadsticks with Smoked Bacon & Biltong

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