Red-Pepper Jelly with Grissini and Montasio Cheese

In a blender or food processor, pulse the red peppers until coarsely pureed. You should have 2 cups. Transfer the puree to a large saucepan. Add the sugar and vinegar and bring to a simmer over moderate heat, stirring until the sugar is dissolved. Cook over moderate heat, stirring constantly, until slightly reduced, about 8 minutes. Remove from the heat and stir in the pectin. Bring to a boil and stir constantly for 1 minute. Pour the jelly into 5 sterilized 8-ounce jars, cover tightly and let cool. If the center of the lid is springy, refrigerate the jar.

In a medium saucepan, warm the milk. Add the yeast and sugar and let stand until slightly foamy, about 5 minutes. Pour the milk into a large bowl. Add the 3 cups of bread flour, butter, salt and 2 tablespoons of olive oil and stir until a stiff, raggy dough forms. Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Lightly oil the bowl and return the dough to it, turning to coat with oil. Cover with a kitchen towel and let rest for 1 hour, or until doubled in volume.

Preheat the oven to 350°. Line 2 baking sheets with parchment paper. Turn the dough out onto a lightly floured work surface and press it down. Cut the dough into 5 pieces. Working with 2 pieces of dough at a time, roll each piece to a 10-inch square. Brush the dough lightly with olive oil and sprinkle with coarse salt. Using a ruler and a pastry wheel or pizza cutter, cut the dough into 1/3-inch-wide strips. Transfer the strips to a baking sheet.

Bake the grissini for 12 minutes, until golden and crisp, shifting the pans from top to bottom and front to back for even browning. Repeat with the remaining dough. Let cool completely. Serve the grissini with the red-pepper jelly and Montasio cheese.