24 thin traditional grissini sticks
12 Spanish stuffed olives
6 cheese stringers, halved (we used Bega)
12 fresh chives, blanched
1 tub sour cream and chives dip to serve, see tips (optional)
- For the warlock staffs, carefully insert 12 of the grissini sticks into the base where the cross is on 12 of the stuffed olives, being careful not to push all the way through. Set aside.
- For the broomsticks, peel the cheese all round to give the effect of a broomstick leaving the top 5mm intact. Make a hole in the top of cheese stick with a skewer then insert a grissini stick to become the broom handle. Tie each to secure using a blanched chive, trimming off excess. Serve staffs and broomsticks with Sour Cream & Chive Dip (see tips).