Gilded Cage Breadsticks Cheese (Print Version)

A delicate dome of crisp breadsticks enclosing a rich blend of fine cheeses for a stunning centerpiece.

# Components:

→ Breadsticks

01 - 2 cups all-purpose flour
02 - 1 tsp instant dry yeast
03 - 1 tsp sugar
04 - 1/2 tsp fine sea salt
05 - 2/3 cup lukewarm water
06 - 2 tbsp olive oil
07 - 1 egg yolk (for glaze)
08 - 1 tbsp sesame seeds (optional, for garnish)

→ Cheese Selection

09 - 3.5 oz triple-cream Brie, cut into cubes
10 - 3.5 oz aged Comté, cut into cubes
11 - 2.8 oz truffled goat cheese, shaped into small balls
12 - 2.8 oz blue cheese (e.g., Roquefort), crumbled
13 - 1.8 oz Parmigiano Reggiano, shaved

→ Accompaniments (optional)

14 - 1 small bunch seedless red grapes
15 - 2 tbsp honey or fig jam
16 - Fresh herbs (thyme, rosemary), for garnish

# Method:

01 - In a large bowl, combine flour, yeast, sugar, and salt. Add lukewarm water and olive oil. Mix until a dough forms, then knead for 8–10 minutes until smooth and elastic.
02 - Cover the dough and let it rise in a warm place for 30 minutes, or until doubled in size.
03 - Set oven to 390°F (200°C) and line a baking tray with parchment paper.
04 - Divide dough into 18–20 small portions. Roll each into a thin stick approximately 1/8 inch thick and 10 inches long.
05 - Place breadsticks on the tray, brush lightly with egg yolk, and sprinkle with sesame seeds if desired.
06 - Bake for 15–18 minutes, turning once, until golden and crisp. Cool completely before assembly.
07 - On a serving platter, mound the assorted cheeses at the center. Add grapes, honey or jam, and fresh herbs as desired.
08 - Carefully build the breadsticks into a dome over the cheese mound, using the cheeses and breadsticks for support. For extra stability, gently press breadsticks into the cheese or assemble around a small bowl, then remove it.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen, but the reality is far more forgiving and fun.
  • Every element works solo or together—you can eat the breadsticks one moment, a cheese the next, or orchestrate them into little flavor combinations.
  • There's something deeply satisfying about building something edible and architectural at the same time.
02 -
  • Breadsticks must cool completely or they'll still be slightly soft inside and won't support themselves—this is the non-negotiable step that separates success from frustration.
  • The cheeses should be at room temperature when you build the dome; cold cheese is brittle and won't provide the gentle grip your breadsticks need.
  • Test the dome's stability on a quiet moment before guests arrive—a gentle adjustment takes two seconds and prevents an awkward collapse at the table.
03 -
  • If your breadsticks are sliding off the cheese, they weren't cool enough—patience is the real secret ingredient here.
  • Make the breadsticks a few hours ahead and store them in an airtight container; they actually firm up further and become more structurally reliable.
  • Pair this with a crisp white wine, Champagne, or even a dry rosé—the acidity cuts through the richness and makes every flavor clearer.
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