Whole Wheat Grissini with Boursin Cheese
John Morrison, formerly of Prego Restaurant, Westin Resort Guam

Grissini Dough

1 cup water, warm
1 tsp sugar
1 tsp dry yeast
4 Tbs Olive oil
1 cup all purpose flour
1 1/2 cups whole wheat flour
1/4 cup semolina
1/4 tsp salt

1 Tbs Olive oil
1/4 cup poppy seeds
4 ozs Parma ham, thinly sliced

Combine the water and sugar in a 4 quart mixer bowl, add the yeast gently. After the yeast has started bubbling, about 3 minutes, add flours, olive oil, semolina and salt. Mix the dough until gluten is developed, about 10 minutes on low speed using a dough hook. Pour remaining olive oil into a small bowl and add the dough. Cover the bowl with plastic wrap and allow it to rise for 40 minutes. Preheat the oven to 400F. Punch the dough down, coat a work surface with poppy seeds and roll the dough out with a rolling pin. Cut the dough into small balls and roll into sticks using your hands. Place each stick onto a baking tray lined with wax paper and bake for 10 to 15 minutes. Allow to cool. Wrap the tops with Parma Ham and serve with warm boursin cheese for dipping.

Boursin Style Cheese

8 ozs cream cheese, softened
1/2 tsp fresh thyme, chopped
1/2 tsp fresh parsley, chopped
1 clove garlic, minced
1/4 tsp salt
1/8 tsp white pepper
1/2 tsp lemon juice

Combine all ingredients in a food processor and pulse for 1 minute. Place contents into a small bowl suitable for dipping.

Yield: 25 to 30 Appetizer Servings