Split and hollowed-out bread sticks are filled with a herb-seasoned cream cheese mixture, brushed with melted butter and baked until hot.

Cottage Bread Sticks

1 (8-ounce) package cream cheese, softened
2 cups (8 ounces) large curd cottage cheese
1 tablespoon anchovy paste
1 tablespoon Dijon-style mustard
2 tablespoons finely chopped chives
2 tablespoons finely chopped parsley
1 tablespoon finely chopped capers
1 tablespoon crushed caraway seed
1 tablespoon paprika
Salt
Freshly ground black pepper
12 soft bread sticks
3 tablespoons melted butter
Caraway seed

1. Split bread sticks horizontally and remove soft insides.
2. Combine cream cheese, cottage cheese, anchovy paste and mustard in a bowl using an electric mixer. Stir in chives, parsley, capers, caraway seed, paprika, salt and pepper.
3. Generously spread filling inside each bread stick.
4. Place bread sticks on baking sheet. Brush with melted butter. Sprinkle with caraway seed.
5. Bake at 400°F (205°C) for 7 minutes. Serve hot.

Makes 12 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.