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1
In a blender or food processor, pulse the red peppers until coarsely pureed.
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2
You should have 2 cups.
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3
Transfer the puree to a large saucepan.
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4
Add the sugar and vinegar and bring to a simmer over moderate heat, stirring until the sugar is dissolved.
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5
Cook over moderate heat, stirring constantly, until slightly reduced, about 8 minutes.
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6
Remove from the heat and stir in the pectin.
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7
Bring to a boil and stir constantly for 1 minute.
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8
Pour the jelly into 5 sterilized 8-ounce jars, cover tightly and let cool.
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9
If the center of the lid is springy, refrigerate the jar.
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10
In a medium saucepan, warm the milk.
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11
Add the yeast and sugar and let stand until slightly foamy, about 5 minutes.
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12
Pour the milk into a large bowl.
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13
Add the 3 cups of bread flour, butter, salt and 2 tablespoons of olive oil and stir until a stiff, raggy dough forms.
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14
Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes.
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15
Lightly oil the bowl and return the dough to it, turning to coat with oil.
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16
Cover with a kitchen towel and let rest for 1 hour, or until doubled in volume.
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17
Preheat the oven to 350.
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18
Line 2 baking sheets with parchment paper.
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19
Turn the dough out onto a lightly floured work surface and press it down.
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20
Cut the dough into 5 pieces.
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21
Working with 2 pieces of dough at a time, roll each piece to a 10-inch square.
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22
Brush the dough lightly with olive oil and sprinkle with coarse salt.
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23
Using a ruler and a pastry wheel or pizza cutter, cut the dough into 1/3-inch-wide strips.
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24
Transfer the strips to a baking sheet.
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25
Bake the grissini for 12 minutes, until golden and crisp, shifting the pans from top to bottom and front to back for even browning.
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26
Repeat with the remaining dough.
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27
Let cool completely.
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28
Serve the grissini with the red-pepper jelly and Montasio cheese.
