Salty cookies

Butter grissini with cream cheese and zucchini dip

Made by:
Bánhidi Eszter


For 4 persons

2.5 dkg
fresh yeast
1 dl
Mizo milk (2.8%)
1 teaspoon
2 dl
lukewarm water
2 tablespoons
3 tablespoons
melted Mizo tea butter
2 teaspoons
50 dkg

on the top

beaten eggs
10 dkg
Grated Mizo Trappist cheese
to taste
to taste
grounded red pepper
to taste
cranberry crumbled
to taste
garlic powder

to the dipper

2 smaller
tender zucchini
3 tablespoons
1 gerezd
5 dkg
natural Mizo buttercream
1 tablespoon
1 pinch
to taste
cranberry crumbled
to taste
black pepper
to taste
olive oil



For the grissini, dissolve the yeast in milk and 1 teaspoon of sugar, then set it aside for 10 minutes. Mix the water, butter, sugar and salt,  fold the dissolved yeast in it, and mix in the flour in several portions, while constantly stirring. Knead the dough, cover it, then let it rise to double, in approx. 1 hour. Knead again and divide into 16 equal parts. Roll a 15 cm long rod from each. Place them in a baking tray lined with parchment paper and let them rest, covered, for 1 hour. Spread the top of the grissini with slightly beaten eggs, sprinkle with grated cheese and season to your taste. Bake in a preheated oven at 200 degrees C for 15 minutes.
For the dip, fry the sesame seeds in a dry pan, while stirring constantly, over medium heat in approx. 5 minutes, then grind finely in a mortar. Cut the zucchini–without salting – into finger-thick rings and fry both sides until golden brown in a little vegetable oil over high heat. Blend all ingredients of the dip into a creamy mixture. Finally, fold in the buttercream.
When serving, sprinkle freshly ground pepper on the zucchini, served in small bowls, add a little olive oil and offer with grissini.
Tip: You can make two types of grissini at the same time by sprinkling red pepper and sesame seeds on top of one half, while green spices and garlic powder on the other. The dough sticks remain crispy for days if stored in a tightly closed bottle.