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Smashed Thumbsticks with Oily Dipping Sauce


Smashed Thumbsticks with Oily Dipping Sauce

Smashed Thumbsticks with Oily Dipping Sauce

Yield

Makes 12 appetizers

Ingredients

1 can (11 ounces) refrigerated breadstick dough
12 sun-dried tomatoes, cut in half crosswise or 12 jumbo pitted ripe olives, halved lengthwise
2 tablespoons olive oil
Dried basil or dill weed
1/2 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper

Preparation

  1. Preheat oven to 375°F. Unroll breadstick dough; separate each strip and cut in half crosswise. Place on 2 ungreased baking sheets. Place tomato half about 1/8 inch from top of each strip and press down firmly; shape ends to round out tip of thumb.
  2. Gently press down on dough with knife in 2 places to resemble knuckles. Brush breadsticks with 2 tablespoons olive oil; sprinkle with basil. Bake 10 minutes or until light golden brown.
  3. Meanwhile, combine dipping sauce ingredients in 1-pint jar; cover and shake until well blended. Serve with Smashed Thumbsticks.

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