Crab & Cheese Fondue with Fennel-Oregano Breadsticks

As much as I like Crab & Cheese Fondue, to my mind the stars of the show here are the Fennel-Oregano Breadsticks.




And the bonus is they are so simple to make and go together quickly, mix the ingredients in either a big bowl or your food processor. No tedious shaping, you just roll out the dough and cut into thin strips, place cut side up on oiled baking pan, allow to rest 10 minutes then bake off in a hot oven for 7 to 10 minutes.

You can actually have them on the table in a half hour to 45 minutes. Or you can make the dough ahead, wrap airtight and refrigerate for up to 24 hours, then bake them when you're ready.

For the Crab and Cheese Fondue, I just make my favorite fondue recipe ~like THIS one as shared by David Lebovitz~ then, when the cheese is melted, add as much fresh Dungeness, (or other crab meat) as you want, just stir in to the hot fondue to heat through.
   


Or, if you're not in the mood to make your own fondue, try one of the good quality imported kind, (sold in an airtight pouch in a box.)  I've been very pleased with the quality of the brands which are imported from Switzerland. 

The recipe produces breadsticks which are not dry and rock-hard, rather they have a crumbly and tender crumb, comparable to the crisp crust edge of a good pizza.  

They make a top-notch accompaniment to soups, salads, or as a little snack along with a glass of wine (or your favorite beverage.)  You can swap out the herbs/spices in the dough for variety.

  

I've posted about these before (click here), and I can honestly say they are the easiest, fastest and most tasty homemade breadsticks I've ever tried. (A keeper!)

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For a printable copy of the recipe, please click here to go to the Once Upon a Plate recipe blog.