Smashed Thumbsticks with Oily Dipping Sauce the Editors of Publications International, Ltd.
Smashed Thumbsticks with Oily Dipping Sauce
Makes 12 appetizers
|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|
|1/4||teaspoon black pepper|
- 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.
- 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.
- Meanwhile, combine dipping sauce ingredients in 1-pint jar; cover and shake until well blended. Serve with Smashed Thumbsticks.
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