Am I the only one who as a kid turned breadsticks into chopsticks?

I bet not.

These days, though, I prefer just happily crunching down on them — wrapped in prosciutto, dunked into a creamy dip or just on their own.

If you’ve never tried making your own, you ought to give “Herbes de Provence Grissini” a whirl.

It’s a simple recipe that provides the pleasure of hand-rolling skinny logs of dough with your hands just like you did as a tot with Play-Doh.

The recipe is from “The Curated Board” (Abrams), of which I received a review copy. It’s by Bebe Black Carminito, a San Francisco food stylist, recipe developer, and professional makeup artist whose Instagram handle is the delightful @champagneandcookies.

Board food is having a big moment, thanks in part to how beautifully they photograph for Instagram likes.

If you’re new to the craze, it essentially involves gathering folks around a festive bountiful board, sheet pan or platter that’s filled with compatible noshes arranged just so. Think charcuterie board taken to new imaginative heights.

Black Carminito shares curated themed boards perfect for any time of day or occasion. Each includes two to three accompanying recipes for homemade goodies plus suggestions on store-bought items to add. If you think this sounds involved, it’s not really when you consider you can often make components ahead of time or use more pre-made items. Moreover, Black Carminito managed to make all of them in her 450-square-feet studio apartment that she shares with her husband with a kitchen all of 70 square feet. If she can do that in those confines, you surely can in your own kitchen, too.

Get jazzed for “Waffles, Berries & Bubbles, Oh My!” with “Cinnamon Oat Belgian Waffles,” “Berry Vanilla Compote,” and “Raspberry Mimosas” for breakfast; “Picnic in the Park” with “Campanelle Pasta Salad” and “Mini Tuna-Olive Salad Sandwiches” for a breezy lunch; “Dim Sum Celebration” with “Char Siu Chicken Puffs,” “Dumpling Dipping Sauce,” and “Sesame Almond Shortbread” for lunch or dinner.

These skinny, crunchy grissini are meant to accompany Black Carminito’s “Cobb Salad for Sharing” party platter, the recipe of which I will provide in Friday’s post.

A simple yeasted dough gets mixed and kneaded, then proofed for one hour. The dough is then divided into 24 equal pieces, each of which gets rolled out into a skinny log.

Just know that the dough logs have a tendency to contract back after rolling. So, just let them sit for a couple minutes, then re-roll with your hands, stretching them to about 8 inches in length. Place on baking sheets, brush with olive oil, and sprinkle with flaky salt before baking.

They will turn golden in the oven, and even crunchier after they rest after baking. The mix of thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf provides a lovely herby taste.

They keep for about four days in a covered container. I also tried freezing them, which worked quite well. Even after defrosting, they were plenty crisp.

Enjoy with any salad, pasta or soup. Or make them the star of your own fancifully composed board.

Herbes de Provence Grissini

(Makes 24; serves 6 to 8)

1/2 teaspoon active dry yeast

1/2 cup warm (110°F/43°C) water

1 1/4 cups (155 g) all-purpose flour

2 tablespoons bread flour

1 1/4 teaspoons herbes de Provence

1 1/4 teaspoons kosher salt

2 tablespoons olive oil, plus more for brushing

Flaky salt for sprinkling (optional)

In a small bowl, whisk the yeast into the warm water and let stand until foamy, about 5 minutes. In the bowl of a stand mixer, whisk together the flours, herbes de Provence, and salt.

Using the dough hook, add the yeast mixture and the 2 tablespoons olive oil. Mix on low speed until all the flour is incorporated. Turn the dough out onto a lightly floured work surface and knead for 5 minutes.

Oil a medium bowl or the stand mixer bowl and add the dough, turning it once to coat with oil. Cover with a clean towel and let stand in a warm place until doubled in size, about 1 hour.

Line two sheet pans with parchment paper and preheat the oven to 375° (190°C). On a lightly floured surface, divide the dough into 24 equal pieces. Using your hands, roll the dough pieces into ropes about 8 inches (20cm) long.

Place 12 grissini 1 inch apart on each of the prepared baking sheets. Brush the grissini with olive oil and sprinkle evenly with flaky salt, if using. Bake one sheet at a time, keeping the unbaked grissini covered with a towel.

Bake until golden brown, 20 to 22 minutes. Cool the grissini on a wire rack leaving them on the pans until completely cooled; they will crisp as they cool. Serve immediately, or store in an airtight container for up to 4 days.

Baking Tip: If your shaped grissini shrink before baking, let them rest and stretch again right before brushing them with oil and putting them in the oven.

Make It Beautiful: Serve these in a bread basket or in a large glass to show them off on your table.

From “The Curated Board” by Bebe Black Carminito

Coming Friday: A Cobb Salad For Sharing