Gilded Cage Cheese Dome (Print Version)

A delicate dome of breadsticks encasing an elegant selection of fine cheeses for refined entertaining.

# Components:

→ Breadsticks

01 - 2 cups all-purpose flour
02 - 1 teaspoon instant dry yeast
03 - 1 teaspoon sugar
04 - 1/2 teaspoon fine sea salt
05 - 2/3 cup lukewarm water
06 - 2 tablespoons olive oil
07 - 1 egg yolk (for glaze)
08 - 1 tablespoon sesame seeds (optional, for garnish)

→ Cheese Selection

09 - 3.5 ounces triple-cream Brie, cubed
10 - 3.5 ounces aged Comté, cubed
11 - 2.8 ounces truffled goat cheese, shaped into small balls
12 - 2.8 ounces blue cheese (e.g., Roquefort), crumbled
13 - 1.75 ounces Parmigiano Reggiano, shaved

→ Accompaniments (optional)

14 - 1 small bunch seedless red grapes
15 - 2 tablespoons honey or fig jam
16 - Fresh herbs (thyme, rosemary), for garnish

# Directions:

01 - In a large bowl, combine flour, yeast, sugar, and salt. Add lukewarm water and olive oil. Mix until a dough forms. Knead for 8 to 10 minutes until smooth and elastic.
02 - Cover the dough and let it rise in a warm place for 30 minutes, or until doubled in size.
03 - Preheat the oven to 390°F. Line a baking tray with parchment paper.
04 - Divide the dough into 18 to 20 pieces. Roll each piece into a thin stick approximately 0.12 inches thick and 10 inches long.
05 - Arrange breadsticks on the tray. Brush lightly with egg yolk and sprinkle with sesame seeds, if desired.
06 - Bake for 15 to 18 minutes, turning once, until breadsticks are golden and crisp. Allow to cool completely.
07 - On a serving platter, arrange the cheeses in a mound at the center. Add grapes, honey or fig jam, and fresh herbs if using.
08 - Carefully assemble the breadsticks into a dome over the cheese mound, using cheeses and breadsticks for support. For stability, gently press breadsticks into the cheese or use a small bowl as a mold, removing it afterward.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when really you just orchestrated a beautiful moment.
  • Your guests will photograph it before eating it, which somehow makes the whole thing feel more special.
  • The contrast between warm, crispy breadsticks and creamy, cold cheeses creates this lovely textural surprise.
02 -
  • The breadsticks must cool completely before you attempt the dome—warm ones are too soft to hold an architectural shape.
  • If your dome feels wobbly, pressing the breadstick ends gently into the cheese helps tremendously—the cheeses become your structural glue.
  • Start this dish about 90 minutes before serving so you have time to bake, cool, and assemble without rushing.
03 -
  • Make your breadsticks ahead of time and store them in an airtight container for up to two days—the dome is really just assembly theater on the day of serving.
  • If you're genuinely worried about structural stability, thread the breadsticks through a thin baguette crust or wooden dowel inserted horizontally for support—you remove it after assembly and no one will ever know.
  • The honey should be warm enough to drizzle but not so hot it melts the cheeses—let it cool for just a minute after warming if you're heating it.
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