Breadsticks with tapenades

Name: breadsticks with tapenades
Total time: 40 min
Yield: 8
Ingredients: 450 gram white bread mix; 1 tablespoon dried rosemary; 1 tablespoon dried Italian herbs; 2 tablespoon olive oil; 1 egg; Sesame seed; poppy seed; 2 roasted peppers for the tapenade with paprika; 46 gram anchovy fillet for the tapenade with paprika; 2 clove garlic for the tapenade with paprika; 2 tablespoon olive oil for the tapenade with paprika; pinch chili powder for the tapenade with paprika; 2 tablespoon capers for the tapenade with paprika; 200 gram blue cheese for the tapenade with blue cheese; 100 gram sour cream for the tapenade with blue cheese; 20 gram pine nuts for the tapenade with blue cheese; 200 gram chickpea for the tapenade with chickpeas; 50 gram dried tomato on oil for the tapenade with chickpeas; 2 clove garlic for the tapenade with chickpeas; 4 twig fresh parsley for the tapenade with chickpeas; 50 milliliters olive oil for the tapenade with chickpeas

Ingredients

Directions

Make the bread dough according to the instructions on the packaging, but with the addition of rosemary and with oil instead of butter. Knead well and let rise at least once.
Preheat the oven to 200 ° C. Divide the dough into 12 pieces and roll thin thin stems. Brush them with a brush with egg and sprinkle with seeds. Fry in about 15 minutes until tender and brown.
Meanwhile, make the different tapenades. Grind, for the tapenade with paprika, the roasted peppers with the anchovy fillets, garlic, olive oil and a pinch of chilli pepper to a coarse puree and stir in the capers.
For the tapenade with blue cheese, grind the blue cheese with the sour cream and season with freshly ground pepper. Put this in a bowl. Divide the roasted pine nuts over the cheese cream.
Grind, for the tapenade with chickpeas, the drained chickpeas, sundried tomatoes (from oil), garlic, parsley and olive oil to a smooth paste and season with salt and pepper.